Greek Chickpea Salad

1
Michelle Walker

By
@happiestgirl

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 24 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad.

Rating:

★★★★★ 1 vote

Comments:
Serves:
About 6
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

  • 4 Tbsp
    olive oil
  • 2 Tbsp
    champagne vinegar
  • 5 Tbsp
    fresh lemon juice
  • 1/2 tsp
    kosher salt
  • 1 tsp
    fresh cracked black pepper
  • 3 clove
    garlic, minced
  • 16oz can(s)
    chickpeas, drained
  • 1 large
    cucumber, diced
  • 1 pkg
    sweet cherry or grape tomatoes, diced
  • 1 large
    sweet bell pepper, diced
  • 1 medium
    red onion, minced
  • 8 oz
    feta cheese, diced or crumbled
  • 1 bunch
    fresh mint leaves, chopped

How to Make Greek Chickpea Salad

Step-by-Step

  1. Whisk together vinaigrette ingredients (olive oil, lemon juice, vinegar, salt, pepper, & garlic) in a large salad bowl. Stir in the drained chickpeas and let them soak.
  2. Dice all of the vegetables and chop the mint. Dice the feta cheese if you didn't buy it crumbled.
  3. Mix all veggies, feta cheese, and mint into the salad bowl and combine until well coated with vinaigrette. Enjoy!

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