Lemony Chickpea Feta Salad (Print Version)
Chickpeas and feta with lemon dressing make a bright, herby salad ideal for casual meals and picnics.
# Ingredients:
→ Base
01 -
2 cans (15 ounces each) chickpeas, drained and rinsed
→ Cheese
02 -
8 ounces feta cheese, diced or crumbled
→ Vegetables
03 -
1/2 cup finely diced red onion
04 -
1/3 cup chopped fresh parsley
→ Dressing
05 -
3 tablespoons extra-virgin olive oil
06 -
3 tablespoons freshly squeezed lemon juice
07 -
1/2 teaspoon finely grated lemon zest
08 -
1 tablespoon honey or pure maple syrup
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon freshly ground black pepper
# Steps:
01 -
In a large mixing bowl, vigorously whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper until fully emulsified.
02 -
Add chickpeas, diced feta, red onion, and parsley to the bowl with the dressing. Gently toss until ingredients are evenly coated and incorporated.
03 -
Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately or refrigerate until ready to use.
# Notes:
01 -
For best flavor, allow the salad to rest in the refrigerator for at least 30 minutes before serving to let the flavors meld.