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Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Refreshing summer salad bursting with fresh veggies, herbs, and protein-packed chickpeas, dressed in a zesty vinaigrette.
Ingredients:
  • For the vinaigrette
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • For the salad
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (12-ounce) jar quartered and marinated artichoke hearts, drained
  • 1 pint cherry or grape tomatoes, halved
  • 2 Persian cucumbers, halved lengthwise and thinly sliced
  • 2/3 cup pitted Kalamata olives, halved
  • 4 scallions, white and green parts, thinly sliced (about 1/2 cup)
  • 2 tablespoons fresh mint leaves, chopped
  • 6 ounces feta cheese, crumbled (about 1 1/2 cups)
Instructions:
  • Prepare a flavorful oregano vinaigrette by whisking olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper in a large bowl.
  • Combine chickpeas, artichoke hearts, tomatoes, cucumbers, olives, scallions, and mint with vinaigrette. Gently mix in feta cheese. Season with salt and pepper to taste.
  • Serve immediately or refrigerate covered. This salad can be kept in the fridge for up to 5 days. Enjoy cold or at room temperature.

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