Looking for a fresh and easy salad that can be whipped up in no time? Look no further than the Mediterranean Chickpea and Feta salad! This vibrant dish is not only suitable for pairing with grilled dishes but also satisfying enough to enjoy on its own. With the convenience of canned chickpeas, you can have this salad ready in under 10 minutes. Plus, it stays crisp and delicious for days without the worry of becoming watery.
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How to make Mediterranean Chickpea and Feta Salad
- In a large bowl, combine the canned chickpeas*, crumbled feta, diced red and yellow/orange bell peppers, chopped spearmint leaves, and drained sun-dried tomatoes.
- Then squeeze the juice of one lemon over the mixture and drizzle with three tablespoons of extra virgin olive oil.
- Season with salt and black pepper according to your taste preferences.
- Gently toss all the ingredients together until well combined, ensuring the flavors are evenly distributed.
- Allow the salad to marinate for a few minutes, allowing the flavors to meld together.
- Serve this salad as a side dish. Or enjoy it as a satisfying and nutritious standalone meal.
With its simplicity and vibrant flavors, the Mediterranean chickpea and feta salad is a versatile addition to any mealtime. Whether you’re hosting a barbecue or seeking a quick and nutritious option, this salad will not disappoint. With canned chickpeas as the base, it’s a breeze to prepare. It can be stored in the refrigerator for several days without losing its delightful texture. So go ahead, keep a batch of this fresh and tasty salad in your refrigerator, and savor it whenever the craving strikes!
If you liked Mediterranean Chickpea and Feta salad, you may also like:
Fresh Mediterranean chickpea salad – simple and easy
Ingredients
- 440 g Chickpeas (15.5 oz) pre-cooked, rinsed and drained (2 cans)
- 100 g Feta cheese (3.5 oz)
- 1 Red bell pepper
- 1 Yellow/orange bell pepper
- 20 Spearmint leaves
- 50 g Sun-dried tomatoes (1.8 oz) drained
- 1 Lemon juice
- 3 tbsp Olive-oil extra virgin
- Salt
- Pepper
Instructions
- Rinse and drain the chickpeas before using them.
- Dice the bell peppers
- In a large bowl, combine the canned chickpeas*, crumbled feta, diced red and yellow/orange bell peppers, chopped spearmint leaves, and drained sun-dried tomatoes.
- Then squeeze the juice of one lemon over the mixture and drizzle with three tablespoons of extra virgin olive oil.
- Season with salt and black pepper according to your taste preferences.
- Gently toss all the ingredients together until well combined, ensuring the flavors are evenly distributed.
- Allow the salad to marinate for a few minutes, allowing the flavors to meld together.
Notes
Βon appétit!
