Description
This salad gets even better the longer it marinates in the refrigerator. While it’s completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip–sort of like a Greek salsa.
Ingredients
- 5 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 3 cloves garlic, minced
- 1 teaspoon cracked black pepper
- ½ teaspoon kosher salt
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 (10 ounce) basket cherry tomatoes, diced
- 1 (8 ounce) package crumbled feta cheese
- 1 large English cucumber, diced
- 1 large red bell pepper, diced
- 1 medium sweet red onion, diced
- 1 bunch fresh mint, chopped
Instructions
- Whisk lemon juice
- olive oil
- vinegar
- garlic
- pepper
- and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas
- cherry tomatoes
- feta cheese
- cucumber
- bell pepper
- onion
- and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded
- 8 hours to overnight.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 6