Mediterranean Chickpea Chopped Salad
This Mediterranean chickpea salad is a crunchy, vibrant summer side that takes just minutes to prep and tastes even better after a little time in the fridge. Serve it with grilled chicken, burgers, steak, salmon, or just about any main dish.
Servings 6
Ingredients
- 3 Persian cucumbers diced
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- ¼ red onion diced
- 1 tablespoon capers
- ¼ cup crumbled feta cheese
- 1 (15-ounce) can chickpeas drained and rinsed
- Juice of 1 lemon
- 2-3 tablespoons extra-virgin olive oil (Brightland is a good option)
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon flaky sea salt
Instructions
- To a large bowl, add the cucumbers, bell peppers, red onion, capers, feta, and chickpeas.
- Drizzle with the lemon juice, olive oil, and red wine vinegar, then sprinkle with oregano and salt. Toss until well combined and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
- Store in an airtight container for up to 3 days.