Ingredients
Salad Ingredients
- 15 ounces canned chickpeas, rinsed and drained
- 1 English cucumber, halved and sliced into coins
- 2 cups halved cherry tomatoes
- 3/4 cup pitted kalamata olives, drained and halved
- 1/4 cup slivered red onion
- 6 ounces feta cheese, crumbled
- 1/4 cup chopped fresh dill
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, sliced cucumber coins, halved cherry tomatoes, kalamata olives, slivered red onion, half of the crumbled feta cheese, and chopped fresh dill.
- Prepare and Add Dressing: Drizzle the extra virgin olive oil and red wine vinegar over the salad mixture. Sprinkle with dried oregano, kosher salt, freshly ground black pepper, and the optional granulated sugar to balance acidity.
- Toss and Finish: Gently toss all the ingredients together to evenly coat them with the dressing. Then add the remaining feta cheese on top. Taste and adjust seasoning if needed. Serve immediately or cover and refrigerate for at least one hour or overnight for flavors to meld.
Notes
- Use a high-quality extra virgin olive oil for the best flavor.
- The sugar is optional and helps balance acidity if desired.
- This salad tastes even better when chilled for a few hours or overnight.
- Can be served as a side dish or a light main course.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian