Mediterranean Chickpea Salad (Small Batch) - Bright, Fresh, and Ready in Minutes
Ingredients
- 1 cup cooked chickpeas (or half of a 15-ounce can, rinsed and drained)
- 1 small cucumber, diced (Persian or English works best)
- 1 small red bell pepper, diced (or use tomatoes if you prefer)
- 1/4 small red onion, finely chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional but recommended)
- 2 tablespoons fresh parsley, chopped (mint or dill also work)
- 1 tablespoon capers, drained (optional, for briny punch)
- Zest of 1/2 lemon
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 to 2 1/2 tablespoons extra-virgin olive oil
- 1 small garlic clove, grated or minced
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon Dijon mustard (helps emulsify the dressing)
- Kosher salt and black pepper, to taste
- Optional add-ins: cherry tomatoes, artichoke hearts, roasted red peppers, chopped sun-dried tomatoes, a pinch of red pepper flakes
Instructions
- Prep the produce: Dice the cucumber and bell pepper, finely chop the red onion, slice the olives, and chop the parsley. Rinse and drain the chickpeas well so the salad doesn’t get watery.
- Make the dressing: In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, Dijon, dried oregano, a pinch of salt, and black pepper until slightly thickened and glossy.
- Combine: In a medium bowl, add chickpeas, cucumber, bell pepper, red onion, olives, and capers (if using). Pour over the dressing and toss gently to coat.
- Add the herbs and feta: Fold in parsley and crumbled feta. Taste and adjust salt, pepper, or lemon as needed. If you like heat, add a pinch of red pepper flakes.
- Rest (optional but ideal): Let the salad sit for 10–15 minutes so the flavors mingle. If you have time, cover and chill for 30–60 minutes.
- Serve: Enjoy as-is, spoon over greens, stuff into pita, or pair with grilled chicken or fish for a bigger meal.