Mediterranean Chickpea Lemon (Print Version)
A refreshing blend of chickpeas, crisp veggies, and tangy lemon dressing for a vibrant, healthy dish.
# What You Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/4 cup feta cheese, crumbled (optional, omit for vegan)
08 - 2 tbsp fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped (optional)
→ Lemon Vinaigrette
10 - 1/4 cup extra-virgin olive oil
11 - 3 tbsp fresh lemon juice (about 1 lemon)
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, parsley, and mint (if using) into a large mixing bowl.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, sea salt, and black pepper until fully emulsified.
03 - Pour the vinaigrette over the salad mixture and toss gently to combine all ingredients evenly.
04 - Taste and modify seasoning as desired to balance flavors.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
# Expert Hints:
01 -
- It comes together faster than ordering takeout, with zero cooking involved.
- The flavors keep getting better as it sits, so you can make it ahead without stress.
- It's flexible enough to eat on its own or pair with literally anything—bread, grilled chicken, leftover roasted vegetables.
02 -
- Don't dress the salad more than a few hours in advance, or the cucumber will release water and dilute everything you've worked for.
- Fresh lemon juice is non-negotiable—bottled lemon juice tastes thin and sour in a way that ruins the whole balance of this simple dressing.
03 -
- Pat your chickpeas completely dry after rinsing—any excess moisture will dilute your dressing and make everything taste watered down.
- Use a microplane to zest the lemon before you juice it, then add that zest to the vinaigrette for extra brightness and aroma that bottled lemon juice can't touch.