Mediterranean Chickpea Salad Recipe with Feta (Garbanzo Salad) Homemade Dressing | Berry Berry Life

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are more nutritious; canned beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point; vegetable oil is usually less expensive.

Add 2 cans of cooked chickpeas to a large mixing bowl.

Dice up 1 English cucumber, leaving the skin on and not removing the seeds.

Dice up 1/2 red onion, noting its vibrant color and spiciness.

Optionally rinse or soak the diced onion in cold water to reduce pungency.

Ball up a fistful of Italian parsley and give it a rough chop.

Snip fresh mint leaves at the base, gather them, roll them up, and give them a rough chop.

Crumble some feta cheese into the bowl.

For the dressing, add the zest of 1 whole lemon to the bowl.

Add freshly ground black pepper and salt to taste, noting that feta is already salty.

Add 1/3 cup of extra virgin olive oil and the juice of 1 whole lemon to the bowl.

Using a silicone spatula, mix gently using the fold method to avoid crumbling the feta further.

Store the salad in the refrigerator for a couple of hours to allow flavors to blend before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary