Description
A bright and refreshing Lemony Chickpea Feta Salad that’s quick to prepare and perfect for a healthy, gluten-free meal. This salad combines protein-rich chickpeas with tangy feta, fresh herbs, and a zesty lemon dressing, making it an ideal dish for lunch, dinner, or as a hearty snack.
Ingredients
Salad Ingredients
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 8 ounces feta cheese, diced or crumbled
- 1/2 cup finely diced red onion
- 1/3 cup chopped parsley
Dressing Ingredients
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper until well combined and smooth.
- Toss salad together: Add the drained chickpeas, diced or crumbled feta cheese, finely diced red onion, and chopped parsley to the bowl with the dressing. Stir gently to combine all ingredients evenly.
- Adjust seasoning: Taste the salad and add more salt and pepper if desired to enhance the flavors.
- Serve and enjoy: Serve the salad immediately for the freshest taste or refrigerate until ready to serve. Enjoy this bright and nutritious salad as a light meal or side dish.
Notes
- This salad can be prepared in advance and stored in the refrigerator for up to 2 days.
- Use fresh lemon juice for the best flavor.
- Maple syrup is a great vegan alternative to honey.
- Add cucumber or cherry tomatoes for added freshness and texture.
- Serve with warm pita bread or as a topping for greens for a fuller meal.
