Description
A bright and zesty lemony chickpea feta salad packed with fresh herbs, briny feta, and a simple vinaigrette. Quick, satisfying, and perfect for picnics or meal prep.
Ingredients
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 8 ounces feta cheese, diced or crumbled
- 1/2 cup finely diced red onion
- 1/3 cup chopped parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper to make the dressing.
2. Add chickpeas, feta, red onion, and parsley to the bowl and toss to combine.
3. Taste and adjust seasoning with additional salt and pepper if needed.
4. Serve immediately or refrigerate until ready to serve.
Notes
For a vegan option, use dairy-free feta and maple syrup instead of honey.
This salad keeps well in the refrigerator for 3-4 days in a sealed container.
Great for meal prep, picnics, or as a side dish.