Description
A vibrant and fresh Mediterranean Chickpea Salad featuring a creamy, tangy smashed feta dressing mixed with crisp vegetables and fresh herbs. Perfect for a light lunch or side dish during the summer, this no-cook recipe is quick, easy, and full of flavor.
Ingredients
Smashed Feta Dressing
- 1/2 cup crumbled feta
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped dill
- Dash of crushed red pepper flakes
Salad
- 15 oz can chickpeas, rinsed and drained
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/2 cup diced red pepper
- 1/2 cup diced red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
- Pita chips, for serving, optional
Instructions
- Make the dressing: In a large bowl, combine the crumbled feta, olive oil, red wine vinegar, lemon juice, chopped dill, and crushed red pepper flakes. Use a fork to smash and mix the ingredients until they form a creamy, well-blended dressing.
- Add the salad ingredients: Add the rinsed and drained chickpeas, diced cucumber, tomatoes, diced red pepper, red onion, chopped parsley, and chopped basil into the bowl with the dressing.
- Combine and season: Stir all the ingredients together thoroughly so the dressing coats the vegetables and chickpeas evenly. Season with kosher salt and black pepper to taste.
- Serve: For the best flavor, let the salad sit for 10 to 15 minutes to allow the flavors to meld. Serve chilled or at room temperature, optionally with pita chips on the side.
Notes
- Let the salad rest for 10-15 minutes before serving to enhance the flavor meld.
- The salad can be stored in an airtight container in the refrigerator for up to 2 days.
- For added crunch, serve with pita chips or your favorite crunchy bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Side
- Method: No-Cook
- Cuisine: Mediterranean
