Mediterranean Chickpea Salad
This Mediterranean salad centers on cooked chickpeas with their starchy, satisfying bite, surrounded by diced cucumber, tomato, black olives, and thin red onion. A minimal vinaigrette of red wine vinegar and olive oil lets each ingredient keep its distinct flavor. Crumbled feta added at the end provides a salty, creamy contrast that unifies the bowl. Soaking the red onion in cold water for five minutes mellows its sharpness so it blends more smoothly with the milder components. The salad requires no cooking at all and takes about twelve minutes to prepare; a twenty-minute rest in the refrigerator lets the flavors merge and deepen.
Adjust Servings
Instructions
- 1
Drain chickpeas thoroughly in a colander.
- 2
Cut cucumber and tomato into bite-size pieces and thinly slice red onion.
- 3
Add chickpeas, vegetables, and olives to a mixing bowl.
- 4
Pour in olive oil and vinegar, then toss evenly.
- 5
Crumble feta on top and gently toss to finish.
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