Quick and easy Mediterranean Chickpea Salad, made with bell peppers, crisp, cool cucumber, and creamy feta. Makes fast, healthy lunches, side or great for meal-prep.
In a small bowl or a mason jar, add olive oil, honey, lemon juice, freshly ground black pepper, and salt to taste. Whisk to combine.
In a large bowl, add chickpeas, cucumber, tomato, bell pepper, celery (optional), and onion.Note: Feta and olives are quite salty by themselves. Add salt cautiously.
Add olives, crumbled feta, cilantro, and mint. Pour dressing over the chickpea salad. Toss to combine.
Cover and refrigerate the salad. Serve cold or at room temperature.Note: Refrigerate the salad for a minimum of 30 minutes. It allows flavors to blend in well.
This Mediterranean Chickpea Salad stays fresh for up to 3 days in the refrigerator.Note: If storing the salad, add cheese just before serving.
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Notes
Here's how I cook chickpeas using dried beans in Instant Pot - How to cook chickpeasPlease refer to the post for the following: