Ingredients
Chickpea Salad
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 stalks celery, diced
- 1 red onion, diced
- 1 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh herbs (such as dill and parsley)
- 3 tablespoons capers, drained
- 3 garlic cloves, minced
Dressing
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Kosher salt and black pepper, to taste
Instructions
- Smash Chickpeas: In a large bowl, roughly smash about half of the chickpeas using a potato masher or fork, leaving the other half whole to maintain texture.
- Combine Salad Ingredients: Add diced celery, red onion, cucumber, crumbled feta, chopped fresh herbs, drained capers, and minced garlic to the bowl with the chickpeas. Toss everything together to combine evenly.
- Prepare Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, dried oregano, kosher salt, and black pepper until smooth and well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the chickpea mixture and gently toss to coat all ingredients evenly without mashing further.
- Chill and Serve: Cover the bowl and refrigerate the salad for 30 minutes to allow flavors to meld. Before serving, give the salad another gentle toss. Serve chilled or at room temperature.
Notes
- This salad can be served as a light lunch, side dish, or as a protein-rich snack.
- Use fresh herbs like dill and parsley for vibrant flavors; feel free to substitute or add basil or mint.
- Leftovers keep well refrigerated for up to 2 days.
- For a vegan version, substitute vegan yogurt and omit feta cheese or use a plant-based alternative.
- Adjust salt and lemon juice according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
