The chickpea and feta salad with sun-dried tomatoes, olives, and lamb’s lettuce is an easy, quick, nutritious, colorful, and delicious no-cook summer salad. I made it some time ago for dinner and we finished it in just a few minutes! The chickpea and feta salad is perfect as a main dish or appetizer, ideal for a quick lunch even away from home, at the office, by the sea, at the beach, or in the park, 5 minutes and it’s ready to enjoy!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4-6 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 16.9 oz cooked chickpeas, drained (2 cans, drained weight)
- 7 oz feta
- 1.75 oz lamb's lettuce
- 10 sun-dried tomatoes
- 10 black olives
- 2 tbsp extra virgin olive oil
- 1 lemon juice
- to taste salt
- to taste black pepper
- to taste oregano
Steps
● The chickpea and feta salad with sun-dried tomatoes, olives, and lamb’s lettuce is super easy and very quick to prepare, first drain the chickpeas and rinse them under cold running water, place them in a bowl.
● Cut the feta and sun-dried tomatoes into small pieces and add them to the chickpeas, add the pitted black olives, lamb’s lettuce, salt, black pepper, oregano, lemon juice, olive oil, and mix all the ingredients well.
● The chickpea and feta salad is ready, you can enjoy it immediately but I recommend letting it rest in the fridge for at least 15-20 minutes, so it will cool down and absorb the flavors better.
Notes:
The chickpea and feta salad keeps in the fridge for a couple of days. If you want to enjoy it as freshly made, add the lamb’s lettuce just before serving, as dressed salad tends to wilt a bit.
More chickpea salad recipes HERE
