Description
A vibrant and refreshing Mediterranean Salad loaded with chickpeas, fresh vegetables, Kalamata olives, and feta cheese, tossed in a zesty olive oil and red wine vinegar dressing. Perfect as a light meal or a flavorful side dish, ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the rinsed and drained chickpeas, diced cucumber, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley until well combined.
- Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper until the dressing is emulsified and flavorful.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients and gently toss to ensure all components are evenly coated without breaking the delicate vegetables and feta.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for up to 2 hours to allow the flavors to meld. If chilled, stir gently before serving to redistribute the dressing.
Notes
- For extra protein, consider adding grilled chicken or shrimp.
- Use fresh herbs like mint or basil as an alternative to parsley for a different flavor profile.
- To keep feta cheese firm, crumble it right before serving.
- This salad is best consumed within 24 hours for optimal freshness.
- Adjust the garlic and oregano amounts according to your taste preferences.
