Description
This Lemony Chickpea Feta Salad is a quick, refreshing, and satisfying summer salad perfect for picnics or light meals. Combining hearty chickpeas with tangy feta cheese, bright lemon vinaigrette, fresh herbs, and a touch of sweetness, it offers a vibrant flavor profile in under 20 minutes. Gluten free and vegetarian, with an easy vegan modification.
Ingredients
Salad
- 2 15-ounce cans chickpeas, drained and rinsed
- 8 ounces feta cheese, diced or crumbled
- 1/2 cup finely diced red onion
- 1/3 cup chopped parsley
Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper until well combined and emulsified.
- Toss salad together: Add the drained chickpeas, crumbled or diced feta cheese, finely diced red onion, and chopped parsley to the dressing. Stir gently to combine all ingredients evenly, ensuring the chickpeas and feta are coated in the lemony vinaigrette.
- Serve and enjoy: Serve the salad immediately for the freshest flavor, or cover and refrigerate until ready to eat. Adjust seasoning with additional salt and pepper if desired before serving.
Notes
- This salad can be made vegan by substituting the feta cheese with a plant-based alternative or omitting it entirely.
- For added texture and flavor, consider topping with toasted pine nuts or sliced almonds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use fresh lemon juice for the best bright flavor in the dressing.
- Feel free to add other fresh herbs like mint or dill to customize the salad.
