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This vibrant Mediterranean chickpea salad is my go-to for effortless lunches or potlucks when I want bold flavors without much fuss. Packed with fresh veggies and creamy feta, it is the kind of dish that always disappears fast at family gatherings.
I first whipped this up on a hot summer day when I needed something light but filling. Now it is always on rotation when I crave something crisp and zesty but still hearty.
Ingredients
- Extra virgin olive oil: brings a buttery body to the dressing Choose one that tastes fresh and grassy for best results
- Red wine vinegar: provides acidity and a punchy brightness A good quality vinegar will truly make the salad sing
- Dried oregano: delivers that classic Mediterranean aroma Make sure your dried herbs are still fragrant and not faded for best effect
- Kosher salt: enhances all the flavors and ensures everything pops
- Freshly ground black pepper: adds a gentle spark Use a pepper mill for the most aroma
- Canned chickpeas: bring a creamy protein base Rinse thoroughly for best texture or cook your own if you have time
- Marinated artichoke hearts: contribute a tangy and tender bite Go for ones packed in olive oil for extra richness
- Cherry tomatoes: are sweet and juicy Choose ripe ones for best flavor and color
- Persian cucumbers: offer crunch and freshness Look for firm smooth-skinned cucumbers for maximal snap
- Kalamata olives: give salty depth and a savory bite Pit them yourself or buy them pitted for convenience
- Scallions: slip in a mellow oniony note Opt for crisp fresh ones with lush green tops
- Fresh mint: brightens the whole dish with fragrant herbiness Tear rather than chop for the most flavor
- Feta cheese: lends creamy salty richness Crumble from a block for bigger flavor than pre-crumbled
Instructions
- Make the Dressing:
- In a large salad bowl whisk together olive oil red wine vinegar dried oregano kosher salt and black pepper until thoroughly blended and slightly thickened This step helps every bite have balanced flavor
- Mix the Salad Base:
- Add the drained chickpeas chopped marinated artichokes halved cherry tomatoes sliced Persian cucumbers halved Kalamata olives sliced scallions and torn mint into the bowl with the dressing Toss everything gently but thoroughly so each ingredient is cloaked in dressing and the herbs are distributed evenly
- Add the Feta:
- Scatter in the crumbled feta cheese and use a gentle hand to fold it in just enough that it stays in lovely chunky pieces Taste and adjust with a pinch more salt or pepper if needed
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I absolutely love the hit of fresh mint in every bite It makes the whole dish taste alive and refreshing especially when the weather heats up My kids always sneak extra olives when I am mixing the salad which makes me laugh
Storage Tips
Store the salad in an airtight container in the fridge for up to four days If you are making ahead for a party keep the feta separate and add just before serving to keep the texture creamy and fresh The flavors only get better as it sits
Ingredient Substitutions
No Persian cucumbers Use English cucumbers or even regular ones with the seeds scraped out Not a fan of artichoke hearts Try roasted red peppers or steamed asparagus Veganise it by swapping feta for a vegan cheese or simply leave it out
Serving Suggestions
Serve this salad on its own as a filling lunch or pile it onto toasted pita for an easy dinner I love scooping it up with endive leaves or sturdy romaine for a fresh twist It is also great paired with grilled chicken or fish
Mediterranean Inspiration
Salads like this are a staple all along the Mediterranean coast using what is in season and on hand Growing up my mom often tossed together similar dishes for our picnics or as a quick dinner when summer tomatoes were at their peak That flexible casual spirit is what I love most about this recipe
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You will want to make this salad again and again and play with seasonal swaps to keep things interesting Even picky eaters in my house always go back for seconds
FAQ sur la recette
- → Can I use fresh artichokes instead of marinated ones?
Yes, you can use fresh cooked artichokes, but marinated artichokes add extra flavor and convenience.
- → What can I substitute for feta cheese?
Try goat cheese, queso fresco, or leave it out for a dairy-free version with similar creamy texture.
- → How long will this salad keep in the fridge?
It stays fresh for up to three days when stored in an airtight container in the refrigerator.
- → Can I prepare this salad in advance?
Absolutely! Prep all ingredients and toss with dressing just before serving for best texture.
- → Is this dish suitable for meal prep?
Yes, it's ideal for meal prep since the flavors improve as it sits, and it keeps well chilled.