Description
A refreshing and vibrant Mediterranean Chickpea Salad packed with fresh cucumbers, bell peppers, herbs, and creamy feta, dressed with lemon juice and olive oil. Perfect as a quick, healthy lunch or a light side dish.
Ingredients
Scale
Salad Ingredients
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 3 Persian cucumbers, diced (or 1 English cucumber)
- 1 red bell pepper, diced
- 1/2 medium red onion, thinly sliced
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 ounces crumbled feta cheese
Dressing
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon sumac
- 1/4 teaspoon ground black pepper
Instructions
- Combine the vegetables and herbs: In a large mixing bowl, add the chickpeas, diced cucumbers, red bell pepper, thinly sliced red onion, chopped mint, parsley, and dill along with the crumbled feta cheese. Toss gently to mix all ingredients evenly.
- Add the dressing: Pour in the olive oil, freshly squeezed lemon juice, sea salt, sumac, and ground black pepper over the salad mixture. Toss everything thoroughly to ensure the salad is well-coated with the dressing.
- Serve or store: Serve the salad immediately for the freshest taste, or cover and refrigerate for up to 4 days to allow flavors to meld. Stir before serving if stored.
Notes
- The salad can be stored in an airtight container in the refrigerator for up to 4 days.
- Sumac adds a tangy, lemony flavor but can be substituted with extra lemon juice if unavailable.
- For a vegan option, omit the feta cheese or substitute it with a plant-based cheese alternative.
- Use fresh herbs for best flavor; dried herbs will not provide the same freshness.
- This salad is best served chilled or at room temperature.
