I love this salad. It’s so fresh and tastes of summer.
Some salads just sell themselves. It’s that bright, alluring color palette, the array of shapes and sizes of ingredients, the coolness of the cucumber, creaminess of the feta, sweetness of the tomato, saltiness of the saltiness of the Kalamata olives, spiciness of the onion and garlic, tanginess of the lemon juice, freshness and coolness of the cucumbers and peppers, and the many textures from firm yet juicy to soft yet crunchy. This salad has dimension and it’s been made with love.
This chickpea salad is also easy! You can try variations on the recipe below by pulling in hard-boiled egg or swapping out olives (if they aren’t your thing). Prepare a cup of quinoa, wheat berries or couscous, rinse, drain and add to the salad for a little more texture and added protein.
You can substitute provolone, farmer’s cheese or mozzarella or whatever mild cheese you prefer for the feta. A quick kitchen tip, unwrap a few pieces of string cheese (mozzarella), half (or quarter) them longways and slice for a quick addition to any salad.
Want to make it vegan? Pull out the feta and add some nuts or sunflower seeds.
I made this and a fruit salad when I went into the hospital to keep in their fridge so I could have delicious dishes to eat while I was recovering from knee replacement surgery. There are never enough fruits, veggies and grains on the menu and even if there were, they probably wouldn’t taste as good as this.
Chickpea Veggie Salad
4 for main dish
6 for side salad
For the salad:
1 can of chickpeas, rinsed and drained (15 oz.)
1/3 cup pitted Kalamata olives
4 oz. feta cheese, crumbled or cut into 1/2 inch cubes
1 of each red, yellow and green bell pepper, chopped
1 small red onion, chopped
15 grape tomatoes, halved
1 sliced cucumber, quartered
For the dressing:
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
Freshly ground salt and pepper, to taste
- After chopping (and a little more chopping!), combine all salad ingredients in a large bowl
- In a small bowl, whisk olive oil, lemon juice, minced garlic and oregano. Pour onto salad and toss to combine
- Add salt and pepper to taste
- Either place salad in fridge for 1 hour, or serve immediately
Tip: Enjoy this salad within 2-3 days after making it for the best taste.
Have any stop-you-in-your-tracks salad recipes? Share them below!