Mediterranean Chickpea Feta Salad (Easy & Fresh)
This easy Mediterranean chickpea salad combines chickpeas, cucumber, feta, and lemon for a refreshing, protein-packed dish that's ready in minutes!
Servings: 8 servings
Equipment
- 1 Colander
Ingredients
- 2 15-ounce cans chickpeas rinsed and drained
- 1 large English cucumber chopped
- 2 teaspoons lemon zest
- 4 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt more to taste
- 4 tablespoons extra virgin olive oil
- 8 ounces feta cheese
Optional Pasta Chips
- 2 cups pasta
- 2 tablespoons olive oil
- ¼ cup grated Parmesan
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse and drain the chickpeas. Set aside.2 15-ounce cans chickpeas
- Chop the cucumber.1 large English cucumber
- In a large mixing bowl, add all of the ingredients. Toss to combine.2 teaspoons lemon zest, 4 tablespoons lemon juice, 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/2 teaspoon black pepper, 1/2 teaspoon sea salt, 4 tablespoons extra virgin olive oil, 8 ounces feta cheese
- Serve immediately.
- Store in an airtight container in the fridge for up to 5 days.
For the Optional Pasta Chips
- Cook pasta in salted water until just al dente. Drain and let dry slightly.2 cups pasta
- Toss pasta with olive oil, parmesan, oregano, salt, and pepper.2 tablespoons olive oil, ¼ cup grated Parmesan, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper
- Spread in a single layer in the air fryer basket.
- Air fry at 400°F for 8-10 minutes, shaking halfway.
- Cook until crispy and golden.
- Allow the pasta to chips to cool.
- Combine with the salad when ready to serve.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 671mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 185mg | Iron: 1mg
