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Chickpea Salad with Lemon Vinaigrette and Feta Recipe

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4.2 from 4 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This refreshing Chickpea Salad with Lemon Vinaigrette and Feta is a vibrant and healthy dish perfect for a light lunch or side. The salad features tender chickpeas tossed in a zesty lemon and garlic vinaigrette, fresh Italian parsley, and creamy crumbled feta cheese, creating a perfect balance of flavors and textures. Easy to prepare and served chilled, it's a nutritious, protein-packed option that is both satisfying and delicious.

Ingredients

Salad

  • 3 cups cooked chickpeas (about 2, 15-ounce cans, rinsed and drained)
  • 1/4 cup chopped Italian parsley
  • 1/2 cup crumbled Feta cheese

Lemon Vinaigrette

  • 4-5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 garlic clove, minced

Instructions

  1. Dry the chickpeas: Gently pat the rinsed and drained chickpeas dry between a double-layer of paper towels. Discard any loosened skins to improve texture and prevent excess moisture in the salad.
  2. Prepare the dressing and toss salad: In a large bowl, whisk together extra virgin olive oil, fresh lemon juice, kosher salt, freshly ground black pepper, and minced garlic until well combined. Add the dried chickpeas and chopped Italian parsley to the bowl and toss everything together to evenly coat the chickpeas with the vinaigrette.
  3. Marinate and chill: Cover the bowl with plastic wrap and refrigerate the salad for at least one hour. This resting time allows the flavors to meld and the chickpeas to absorb the dressing.
  4. Add feta and season: After chilling, gently stir the salad again and carefully fold in the crumbled Feta cheese. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
  5. Serve: Serve the salad chilled or at room temperature as a refreshing, nutritious dish perfect for lunches, picnics, or as a side to grilled proteins.

Notes

  • For best flavor, use fresh lemon juice rather than bottled.
  • If you prefer a creamier texture, add more feta or toss with a spoonful of Greek yogurt.
  • This salad keeps well in the refrigerator for up to 2 days but is best fresh.
  • You can add chopped cucumbers or cherry tomatoes for extra crunch and color.
  • To make it vegan, omit the feta or use a plant-based cheese alternative.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

Find it online: https://recipesbylea.com/chickpea-salad-with-lemon-vinaigrette-and-feta-recipe/