Simple Mediterranean Chickpea Salad Recipe

• ½ red onion, thinly sliced
• ¼ cup fresh lemon juice, plus more if needed
• 2 15-ounce cans chickpeas
• 1 pint cherry tomatoes (or grape tomatoes), halved
• ½ pound feta cheese, cubed
• ½ cup kalamata olives, pitted
• 1 English cucumber, thinly sliced
• 1 garlic clove, peeled
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon red wine vinegar (or white wine vinegar)
• ¼ cup extra virgin olive oil
• ⅛ teaspoon freshly ground black pepper
• ½ cup fresh herb leaves such as fresh parsley oregano, dill, cilantro, and/or mint

1. 1

   Place sliced red onion in a small bowl and drizzle with lemon juice to cover. Let macerate at least 15 minutes.

2. 2

   Meanwhile, combine the salad ingredients. In a large bowl, combine chickpeas, tomatoes, feta cheese, kalamata olives, and English cucumber slices.

3. 3

   Make the vinaigrette. Using a mortar and pestle, pound garlic clove and salt into a paste. Transfer to a small mixing bowl and whisk in vinegar. Add olive oil in a slow, steady stream, constantly whisking. Taste and adjust seasoning.

4. 4

   Toss salad ingredients with salad dressing to coat. Add macerated red onion slices and toss to combine. Let sit at room temperature or in the refrigerator until flavors have melded, at least 15 minutes. Taste and adjust seasoning, adding pepper. Immediately before serving, toss with fresh herbs.

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