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Quick Mediterranean Bean Salad with Feta

A fresh and vibrant Mediterranean-inspired salad featuring chickpeas, crisp vegetables, and tangy feta cheese tossed in a bright lemon-oregano dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans chickpeas rinsed and drained
  • 2 cups cherry tomatoes halved
  • 1 large cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup kalamata olives pitted and halved
  • 1 cup feta cheese crumbled
  • 1/3 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
Dressing Ingredients
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Rinse the chickpeas under cold water and pat dry with a kitchen towel.
  2. Halve the cherry tomatoes and dice the cucumber into even cubes.
  3. Thinly slice the red onion and prepare the kalamata olives by pitting and halving them.
  4. In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, olives, parsley, and mint.
  5. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  6. Pour the dressing over the salad and toss until well coated.
  7. Gently fold in the crumbled feta cheese.
  8. Let the salad sit for 10 minutes at room temperature before serving to allow flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Not suitable for freezing.