Description
This Mediterranean-inspired Chickpea Salad has been tried, tested, and perfected to deliver the best balance of vibrant flavors and satisfying textures you will CRAVE! Not only does it feature a showstopping dressing layered with lemon, balsamic, and red wine vinegar, but it also features tangy pickled red onions, crunchy sliced almonds, and the best type of feta (what a difference!). In this post, you’ll find tips, tricks, and delicious variations to customize your salad and ensure consistently fresh, flavorful results every time.
Ingredients
Scale
- 2 15.5-oz. cans chickpeas, ( drained, rinsed)
- 1/2 English cucumber, (sliced into quarter-moons)
- 1 orange bell pepper, (finely chopped)
- 2 cups cherry or grape tomatoes, (halved)
- 1/2 cup Pickled Red Onions
- 1/2 cup crumbled Greek feta ((about 3 oz.))
- 1/2 cup Kalamata olives, (pitted and halved)
- 1/2 cup sliced almonds ((optional))
- 1/2 cup chopped fresh parsley ((measure before chopping))
- 1/4 cup chopped fresh dill ((measure before chopping))
- 1/3 cup extra-virgin olive oil
- 1–2 tablespoons red wine vinegar ((depending on how tangy you like it))
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated (or 1/4 teaspoon ground)
- 1/2 tsp EACH ground cumin, dried oregano, salt
- 1/4 tsp EACH paprika, pepper, crushed red pepper flakes
Instructions
- Add the salad ingredients to a large bowl.
- Whisk the dressing ingredients together in a bowl or shake in a jar. Start with one tablespoon of red wine vinegar and add more to taste. (I love this salad dressing dressing shaker.)
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least one hour before serving. Season to taste with freshly cracked salt and pepper.
- Category: Salad Side Dish
- Cuisine: Mediterranean