Ingredients
Salad Ingredients
- 2 (15 ounces each) cans chickpeas, rinsed and drained
- 1 English cucumber, diced
- 8 ounces grape or cherry tomatoes, halved
- 1 bell pepper (any color), chopped
- ½ small red onion, thinly sliced (about ½ cup)
- ½ cup pitted Kalamata olives, halved
- ⅔ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing Ingredients
- 3 tablespoons olive oil
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt or fine sea salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: Place the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley, and dill into a large bowl to prepare the salad base.
- Make the Dressing: In a small bowl, whisk together the olive oil, honey, oregano, salt, and black pepper until well combined to create a flavorful dressing.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly without crushing the vegetables.
- Chill and Serve: Taste the salad and adjust salt and pepper as needed. Refrigerate the salad for at least one to two hours to allow the flavors to meld before serving. Serve chilled for best flavor.
Notes
- This salad is best enjoyed chilled. Allowing it to rest in the fridge enhances the flavor combination.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Feel free to swap the herbs with other fresh varieties such as mint or basil based on preference.
- Adjust seasoning to taste—add more honey for sweetness or more lemon juice (optional addition) for brightness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
