5 from 21 votes
Mediterranean Chickpea Salad with Feta
The Mediterranean Chickpea Salad features chickpeas mixed with colorful diced bell peppers, tomatoes, cucumber, red onion, and fresh parsley, all tossed in a lemon-based vinaigrette with garlic, oregano, and red wine vinegar. Crumbled feta cheese adds a creamy, salty finish, while optional fresh dill provides an herbal note. The salad offers a fresh, bright flavor profile alongside a variety of textures from crisp vegetables and creamy cheese to tender yet firm chickpeas, making it a flavorful and filling dish.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
servings
Calories:
185 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
Ingredients
- 1 can chickpeas (15 oz)
- 1-2 cups bell pepper or sweet mini peppers (any colors, diced
- 1 cup diced tomato
- 1 cup cucumber diced
- ⅓-½ cup red onion or to taste, finely diced
- ½ cup feta cheese crumbled
- 2-3 TBSP parsley fresh chopped flat-leaf
- dill to garnish, optional, fresh
EASY LEMON VINAIGRETTE
- 1 lemon juiced (approx. 3 TBSP, large
- 3 TBSP olive oil quality
- 2 TBSP red wine vinegar
- ½-¾ tsp garlic fresh, minced or pressed
- ½ tsp salt sea salt
- ¼ tsp oregano dried, crushed leaves
- ¼ tsp black pepper
Instructions
- To give the flavors time to meld, first make the dressing. In a small bowl combine the juice from one large lemon with olive oil, red wine vinegar, fresh minced/pressed garlic, oregano, salt, and pepper. Whisk well and set aside.
- Drain and rinse chickpeas and add to a medium-large bowl.
- Chop peppers, tomato, cucumber, onion, and parsley. Add to bowl with chickpeas and mix well.
- Whisk dressing once more and pour over salad. Stir well and top with crumbled feta and optional fresh dill.
- Feel free to adjust salt and pepper to taste, if desired. The longer this salad sits the more the flavors intensify so feel free to let it marinate a bit before diving in. This scrumptious salad can be enjoyed room temperature or chilled before serving - it's great both ways!
Cup of Yum
Notes
- This recipe yields 4 large or 6 smaller servings.
- Flavor intensifies if the salad is allowed to marinate before serving.
- Adjust salt and pepper toward the end to suit your taste preferences.
- Nutrition facts are estimated; adjust accordingly if needed.
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
17mg
(6%)
Sodium
511mg
(21%)
Potassium
325mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1517IU
(30%)
Vitamin C
72mg
(80%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 185
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 511mg | 21% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 72mg | 80% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.