Description
This Lemony Chickpea Feta Salad is a refreshing, vibrant dish made with chickpeas, creamy feta, fresh herbs, and a tangy lemon vinaigrette. It’s gluten-free, can be made vegan, and is perfect for meal prep, picnics, or as a light main or side dish.
Ingredients
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For the Salad:
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1 can chickpeas (15 oz), drained and rinsed
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1 cup feta cheese, crumbled (use dairy-free feta for vegan option)
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1/2 medium red onion, thinly sliced
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1/2 cup fresh parsley, chopped (or a mix of parsley, cilantro, dill, and chives)
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For the Lemony Vinaigrette:
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1/4 cup extra virgin olive oil
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Juice of 1 large lemon (about 3 tablespoons)
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1 teaspoon lemon zest (optional)
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1 tablespoon honey (use maple syrup for vegan option)
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Salt and freshly ground black pepper, to taste
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Instructions
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Prepare the Dressing:
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In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, salt, and pepper. Adjust seasoning to taste.
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Prepare the Salad Ingredients:
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Drain and rinse the chickpeas.
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Thinly slice the red onion and chop the fresh herbs.
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Crumble or cube the feta cheese.
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Combine Everything:
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In a large bowl, mix chickpeas, feta cheese, red onion, and fresh herbs.
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Pour the dressing over the salad and toss gently to combine.
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Serve:
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Taste and adjust seasoning if needed. Serve immediately or chill until ready to serve.
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Notes
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To make it vegan, use dairy-free feta and maple syrup instead of honey.
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Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Salad, Side Dish
- Cuisine: Mediterranean