Description
A refreshing and tangy Gluten Free Lemony Chickpea Feta Salad perfect for a quick, nutritious meal or side dish. This vibrant salad combines protein-rich chickpeas with creamy feta, fresh parsley, and a zesty lemon dressing for a delightful, easy-to-make dish ready in just 15 minutes.
Ingredients
Salad Ingredients
- 2 15 ounce cans chickpeas, drained and rinsed
- 8 ounces feta cheese, diced or crumbled
- 1/2 cup finely diced red onion
- 1/3 cup chopped parsley
Dressing Ingredients
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper until well combined and emulsified.
- Toss salad together: Add the drained and rinsed chickpeas, diced or crumbled feta cheese, finely diced red onion, and chopped parsley to the bowl with the dressing. Stir gently but thoroughly to combine all ingredients so the chickpeas and feta are evenly coated with the lemon dressing.
- Season and serve: Taste the salad and adjust seasoning with additional salt and black pepper if desired. Serve immediately for the freshest flavor, or refrigerate until ready to enjoy. This salad can be served chilled or at room temperature.
Notes
- This salad stores well in the refrigerator for up to 3 days, allowing the flavors to meld even more.
- For a vegan version, substitute feta with a plant-based cheese or omit it entirely.
- Feel free to add chopped cucumbers or cherry tomatoes for added crunch and freshness.
- If you prefer a sharper lemon taste, increase the lemon zest to 1 teaspoon.
