Marinated Greek-Inspired Chickpea Salad
This salad's flavors continue to improve as it soaks in the refrigerator. While it's already delicious upon preparation, it truly shines after approximately 8 hours of marinating. I concocted this salad in response to my early spring yearning for crisp, crunchy, and revitalizing summer fare. The zesty vinaigrette and the bold feta cheese create a harmonious balance with the hearty chickpeas and the crisp, sweet vegetables, resulting in a remarkably vibrant and gratifying salad. It pairs excellently with pickled baby beets or grilled chicken. Additionally, you can use it as a filling for wraps or even as a dip, reminiscent of a Greek salsa.
Ingredients
Vinaigrette
- 5 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon cracked black pepper
- ½ teaspoon kosher salt
Salad
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 (10 ounce) basket cherry tomatoes, diced
- 1 (8 ounce) package crumbled feta cheese
- 1 large English cucumber, diced
- 1 large red bell pepper, diced
- 1 medium sweet red onion, diced
- 1 bunch fresh mint, chopped
Instructions
- Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Nutrition
Calories: 315kcalCarbohydrates: 29gProtein: 11gFat: 18gSaturated Fat: 7gCholesterol: 34mgSodium: 817mgPotassium: 459mgFiber: 5gSugar: 5gVitamin C: 62mgCalcium: 252mgIron: 2mg
Tried this recipe?Let us know how it was!