Ingredients
Equipment
Method
Toast the Chickpeas
- First, pat the rinsed and drained chickpeas completely dry with paper towels. Place them in a large, dry non-stick skillet over medium-high heat. Toast, shaking the pan occasionally, for 5 to 7 minutes until they are lightly golden and look slightly firmer. Remove from the heat and let them cool slightly.
Prepare the Vinaigrette
- While the chickpeas cool, make the lemon juice vinaigrette. In a small jar with a tight-fitting lid, combine the extra-virgin olive oil, white wine vinegar, finely chopped fresh parsley, fresh lemon juice, and crushed red pepper flakes. Screw the lid on tightly and shake vigorously for about 30 seconds to emulsify the ingredients.
Assemble the Salad
- In a large bowl, combine the cooled toasted chickpeas, the sliced cucumber, chopped red bell pepper, thinly sliced red onion, crumbled feta, and halved Kalamata olives. Gently toss everything together until it is well mixed. Season generously with kosher salt and freshly ground black pepper.
Dress and Serve
- Pour the prepared vinaigrette over the salad. Toss gently until all the ingredients are lightly coated. For the best texture, I recommend dressing the salad just before you plan to serve it.
Nutrition
Notes
For best results, do not skip toasting the chickpeas; it's key for texture and flavor. To make it meal-prep friendly, store dressing, cucumber, and feta separately and combine just before serving. This prevents sogginess and keeps everything fresh for up to 4 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.