The Salad That Gets Better in the Fridge
This chickpea salad has no greens to wilt, which means it tastes even better the next day. Chickpeas bring plant protein, crunchy cucumber and tomato add freshness, and a simple lemon vinaigrette ties it together. I pack it for lunches and eat it as a light dinner on hot evenings.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
For the lemon vinaigrette
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 small clove garlic, finely grated
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Step-by-Step Instructions
- Whisk the dressing. Combine the lemon juice, olive oil, garlic, oregano, salt, and pepper in a small jar or bowl. Shake or whisk until emulsified.
- Chop the vegetables. Dice the cucumber, halve the tomatoes, and slice the onion thinly.
- Toss everything. In a large bowl, combine the chickpeas, vegetables, parsley, and feta. Pour over the dressing and toss to coat.
- Rest and serve. Let it sit for 10 minutes so the flavors meld, then taste and adjust salt and lemon.
Make-Ahead and Storage
Keeps refrigerated in a sealed container for up to 4 days. If making further ahead, add the feta just before serving so it stays firm.
Variations
- Add diced avocado right before serving for creaminess
- Swap feta for cubed mozzarella for a milder flavor
- Toss with cooked quinoa to make it a heartier grain bowl
Frequently Asked Questions
Do I have to cook the chickpeas?
No, canned chickpeas work perfectly. Just rinse and drain them well.
Can I make it oil-free?
Replace the olive oil with extra lemon juice or a spoon of tahini for creaminess.
