Chickpea Salad with Lemon Vinaigrette and Feta
A simple, refreshing chickpea salad tossed in a lemon-olive oil vinaigrette with parsley and crumbled feta. Chill to let flavors meld before serving.
Servings: 4 servings
Ingredients
Ingredients
- 3 cupscooked chickpeas 2, 15 ounce cans, rinsed and drained
- 4-5 tablespoonsextra virgin olive oil**
- 2 tablespoonsfresh lemon juice
- 1/2 teaspoonkosher salt
- 1/2 teaspoonfreshly-ground black pepper
- 1 garlic clove minced
- 1/4 cupchopped Italian parsley
- 1/2 cupcrumbled Feta
Instructions
Instructions
- If using canned chickpeas, rinse and drain them well. Spread the chickpeas on a double layer of paper towels and gently pat dry, discarding any loosened skins.
- In a large bowl, whisk together 4–5 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 minced garlic clove.
- Add 3 cups cooked chickpeas and ¼ cup chopped Italian parsley to the bowl and toss until the chickpeas are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- After chilling, gently stir the salad and fold in ½ cup crumbled Feta.
- Taste and adjust seasoning with additional kosher salt and/or freshly ground black pepper if desired, then serve.
Equipment
- Paper Towels
- Large Bowl
- Whisk
- Refrigerator
Notes
Notes
*Either canned or dried chickpeas can be used as a starting point here with good results; it’s up to your personal preferences and what’s handy in your pantry. See
How to Cook Dried Chickpeas
(
above
) for cooking instructions for dried beans.
**I always use 5 tablespoons of extra virgin olive oil for the brand of chickpeas I buy, but less plump chickpeas sometimes only need 4 tablespoons (or 1/4 cup). Less olive oil will also make the salad a little bit more “lemony.” Adjust the olive oil and lemon juice to taste.
***Longer chill times result in better flavor, but you might find that the olive oil solidifies a bit. The dressing will return to proper texture at room temperature. Just let the salad sit out on the counter for about 20 minutes, stirring occasionally, or microwave (
before adding Feta
) for 5 – 8 seconds. See the
FAQ’s
for Meal Prep tips.
*Either canned or dried chickpeas can be used as a starting point here with good results; it’s up to your personal preferences and what’s handy in your pantry. See
How to Cook Dried Chickpeas
(
above
) for cooking instructions for dried beans.
**I always use 5 tablespoons of extra virgin olive oil for the brand of chickpeas I buy, but less plump chickpeas sometimes only need 4 tablespoons (or 1/4 cup). Less olive oil will also make the salad a little bit more “lemony.” Adjust the olive oil and lemon juice to taste.
***Longer chill times result in better flavor, but you might find that the olive oil solidifies a bit. The dressing will return to proper texture at room temperature. Just let the salad sit out on the counter for about 20 minutes, stirring occasionally, or microwave (
before adding Feta
) for 5 – 8 seconds. See the
FAQ’s
for Meal Prep tips.