Mediterranean Chickpea Salad with Feta: A Pressure Cooker Delight
This quick and easy Mediterranean Chickpea Salad is loaded with fresh veggies and topped with creamy feta cheese, tossed in a zippy lemon dressing.
Equipment
- 1 Large mixing bowl
Ingredients
Main ingredients
- 1 can chickpeas 15 oz, rinsed and drained
- 1 to 2 cups diced bell pepper or sweet mini peppers all colors welcome
- 1 cup diced ripe tomato for juicy sweetness
- 1 cup diced cucumber crisp and cool
- ⅓ to ½ cup finely diced red onion to your taste
- ½ cup crumbled feta cheese salty and crumbly
- 2 to 3 tablespoons fresh chopped flat-leaf parsley for a bright herb kick
- 3 tablespoons juice of 1 large lemon fresh is best
- 3 tablespoons quality olive oil smooth and rich
- 2 tablespoons red wine vinegar for just the right tang
- ½ to ¾ teaspoon fresh minced or pressed garlic for a punch
- ½ teaspoon sea salt to bring it all home
- ¼ teaspoon dried crushed oregano classic Mediterranean vibe
- ¼ teaspoon black pepper fresh cracked if you got it
Instructions
Instructions
- Rinse and drain the chickpeas, then dump them into a large mixing bowl.
- Add diced bell peppers, tomatoes, cucumbers, red onions, and parsley. Fold gently.
- Whisk together lemon juice, olive oil, salt, and black pepper in a small bowl. Pour dressing over the chickpea and veggie mix, then toss gently.
- Crumble feta cheese over the salad. If desired, sprinkle fresh dill on top.
- Let the salad chill in the fridge for about 30 minutes to meld flavors, then serve fresh or pack for lunch.
Notes
This scrumptious salad can be enjoyed at room temperature or chilled before serving – it's great both ways! Feel free to let it marinate a bit before diving in.