This tasty summer chickpea salad is simple to prepare and honours the season’s fresh produce and herbs. Protein-rich chickpeas and a zesty vinaigrette bring everything together.
With this chickpea salad made with vegetables, fresh herbs, and a tart oregano vinaigrette, you can go to the Mediterranean.
This colourful bean salad is loaded with flavour and colour. A tangy oregano vinaigrette, lots of fresh herbs, marinated artichokes, sweet tomatoes, crisp cucumbers, briny olives, and feta cheese combined with tender chickpeas.
It’s both healthy and satisfying, and it’s certain to satisfy your want for something utterly comforting for lunch or perhaps dinner.
The Mediterranean region inspires the flavours in this chickpea salad. It combines popular components from the cuisine, including bright vegetables like tomatoes and cucumbers, salty Kalamata olives. It also has an abundance of fresh herbs, including fresh mint and scallions.
You may always be found taking this delicious salad to your table because it starts in the cupboard with items you always have on hand, like canned beans and marinated artichoke hearts.
How To Serve This Chickpea Salad
This chickpea salad can be eaten at any time and in any manner. It tastes great whether it’s warm or cold.
Enjoy it as a healthy and filling lunch with baby spinach or arugula for a quick no-cook supper. It works wonderfully as a side dish for dinner as well. Fish, shrimp, chicken, and even steak, goes incredibly well with it.
Prepare it in advance to be transported to a potluck or a park for a picnic. It can also be prepared on Sunday as part of a meal prep session to be consumed throughout the week.
You can keep it in the refrigerator in an airtight container for up to five days.
Use The Best Feta
Two types of feta cheese are available when purchasing it from your local grocery store: blocks of feta and pre-crumbled feta. The blocks have more flavour and texture than the crumbles, despite the fact that they are more handy.
Due to their coating of an anti-caking ingredient such powdered cellulose, crumbles have a tendency to be dry and chalky. But the blocks are nice and damp.
Avoid the pre-crumbled containers and choose the blocks instead, which you can easily crumble into pieces with your hands.
Changes and Replacements for chickpea salad
It’s an incredibly adaptable recipe. Depending on the materials you currently have on hand in your kitchen or what you’re in the mood for.
Swap out the feta for goat cheese. In place of the feta, creamy, pungent goat cheese works equally well in this salad. Choosing a goat cheese log and crumbling it yourself will give you the greatest flavour .
Grab a different kind of olive or perhaps some capers. The Kalamata olives in the recipe can be swapped out for green, black, or even capers. Feel free to add any of these to give the salad a salty, briny flavour.