Chickpea Salad with Feta Recipe
A fresh blend of juicy tomatoes, rich olive oil, and salty feta makes this quick Chickpea Salad with Feta an irresistible meal ready in just 10 minutes!
Servings: 6
Calories: 140kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 clove garlic pressed or very finely minced
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 14 oz can chickpeas, drained, rinsed, and patted dry
- 1 1/2 cups quartered cherry or grape tomatoes
- 1/2 cup crumbled Feta cheese
- 1/4 teaspoon dried parsley
Instructions
- In a small bowl, whisk together the olive oil, garlic, sea salt, and black pepper.
- Place the chickpeas, tomatoes, Feta, and parsley in a medium bowl and fold together gently to release juices from the tomatoes.
- Drizzle the olive oil dressing over the top of the salad and toss well. Serve at room temperature.
Notes
Store Mediterranean Chickpea Salad in an airtight container in the refrigerator for up to 3-4 days. For best freshness, keep the dressing separate until ready to eat, as vegetables may become soggy over time.
I don't recommend freezing it due to the fresh ingredients and feta cheese, which can change the texture. This dish is best served cold.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 379mg | Potassium: 187mg | Fiber: 3g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 1mg
