Description
This vibrant and refreshing Greek Chickpea Salad combines the briny tang of Kalamata olives, the creaminess of feta cheese, and a zesty homemade vinaigrette made with red wine vinegar, lemon juice, and fresh herbs. Ready in just 10 minutes, it’s a perfect light meal or side dish packed with Mediterranean flavors and nutritious ingredients.
Ingredients
Scale
Vinaigrette
- 3 tablespoons (45 ml) red wine vinegar
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
- 1/2 teaspoon dried parsley or 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon dried mint or 3 fresh mint leaves, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 1 1/2 cup (450 g) cherry tomatoes, halved or quartered
- 1 medium English cucumber, sliced in half lengthwise, seeds scooped out and then cut into 1/4 inch slices
- 1/2 small red onion, thinly sliced
- 1/3 cup (90 g) Kalamata olives preserved in brine, pitted and halved
- 1 can (15 oz | 400g) chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
- 3/4 cup (3 oz | 112 g) feta, crumbled or cut into cubes
- Chopped fresh mint leaves, parsley and/or oregano for serving (optional)
Instructions
- Make the Vinaigrette: In a small cup or jar, combine the red wine vinegar, extra virgin olive oil, lemon juice, maple syrup or honey, dried or fresh oregano, parsley, mint, sea salt, and black pepper. Mix or shake well until all ingredients are thoroughly combined. Set the dressing aside to let the flavors meld.
- Prepare the Salad Ingredients: In a large bowl, add the halved or quartered cherry tomatoes, sliced English cucumber with seeds removed, thinly sliced red onion, pitted and halved Kalamata olives, drained chickpeas, and crumbled or cubed feta cheese. Gently toss these ingredients together to mix evenly.
- Dress the Salad: Pour the prepared vinaigrette over the mixed salad ingredients. Toss the salad carefully but thoroughly to ensure all the components are coated evenly with the dressing.
- Garnish and Season: Finish off the salad with an extra sprinkling of freshly ground black pepper and, if desired, a garnish of chopped fresh mint leaves, parsley, and/or oregano to enhance the fresh herbal flavor.
- Serve: Serve the Greek Chickpea Salad immediately as a refreshing side dish or nutritious light meal. Enjoy the bright and tangy Mediterranean flavors.
Notes
- You can substitute maple syrup with honey or agave syrup according to taste or dietary preferences.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- The salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- To add some crunch, consider topping the salad with toasted pine nuts or walnuts.
- If you prefer, use fresh herbs rather than dried for a more vibrant flavor.
