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Marinated Greek-Inspired Chickpea Salad

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1949.1 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Colander

Ingredients
  

Main

  • 5 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 3 cloves garlic minced
  • 1 teaspoon cracked black pepper
  • ½ teaspoon kosher salt
  • 1 16 ounce can chickpeas, rinsed and drained
  • 1 10 ounce basket cherry tomatoes, diced
  • 1 8 ounce package crumbled feta cheese
  • 1 large English cucumber diced
  • 1 large red bell pepper diced
  • 1 medium sweet red onion diced
  • 1 bunch fresh mint chopped

Instructions
 

  • Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
  • Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
  • Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

Notes

This salad truly shines after a proper marinade; 8 hours to overnight is crucial for the flavors to fully develop and for the chickpeas and vegetables to absorb the bright vinaigrette. For an elevated experience, use a high-quality extra-virgin olive oil and freshly cracked black pepper. To enhance the Greek profile, consider adding pitted Kalamata olives or thinly sliced sun-dried tomatoes. Ensure all vegetables are diced uniformly for consistent texture in every bite. Adjust salt and pepper after marinating, as flavors will intensify. This versatile salad also makes an excellent base for a grain bowl or a vibrant addition to a mezze platter.