Marinated Greek-Inspired Chickpea Salad

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 315 Calories

Ingredients

• ½ teaspoon kosher salt
• 3 cloves garlic, minced
• 1 teaspoon cracked black pepper
• 1 large red bell pepper, diced
• 1 (8 ounce) package crumbled feta cheese
• 2 tablespoons champagne vinegar
• 4 tablespoons extra-virgin olive oil
• 1 large English cucumber, diced
• 1 bunch fresh mint, chopped
• 5 tablespoons freshly squeezed lemon juice
• 1 (16 ounce) can chickpeas, rinsed and drained
• 1 (10 ounce) basket cherry tomatoes, diced
• 1 medium sweet red onion, diced

Recipe Instructions

Step 1

Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.

Step 2

Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.

Step 3

Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.