Foodedo recipe
Mediterranean Chickpea Salad
This Mediterranean chickpea salad is bright, hearty, and endlessly satisfying — loaded with crisp vegetables, creamy feta, and a zippy lemon-olive oil dressing. It comes together in minutes with no cooking required, making it a perfect weeknight dinner, packed lunch, or crowd-pleasing side.
Ingredients
11 items
- 400 gcanned chickpeasdrained
- 1cucumberdiced
- 2tomatoesdiced
- ½red onionfinely diced
- 100 gfeta cheesecrumbled
- 1 bunchfresh parsleyfinely chopped
- 3 tbspextra virgin olive oil
- 1lemonzested
- 1lemon
- —kosher salt
- —black pepper
Method
4 steps
Step 1. Prep the vegetables: Dice the cucumber and tomatoes into roughly 1 cm pieces and finely dice the red onion. If your red onion is particularly sharp, soak it in cold water for 5 minutes, then drain — this takes the raw edge off without losing the crunch.
Step 2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, and lemon zest with a generous pinch of salt and several grinds of black pepper. Taste it — it should be bright and tangy with a good hit of lemon.
Step 3. Combine the salad: In a large bowl, add the drained chickpeas, cucumber, tomatoes, red onion, and parsley. Pour the dressing over and toss gently to coat everything evenly.
Step 4. Add the feta and serve: Scatter the crumbled feta over the top and give the salad one final gentle toss — you want the feta to stay in chunky pieces rather than disappear into the mix. Serve immediately for the freshest texture, or let it sit for 10–15 minutes to allow the flavours to meld. Season to taste before serving.