Marinated Chickpea and Artichoke Salad with Feta
Bright, zesty, and packed with Mediterranean-inspired flavors, this Marinated Chickpea and Artichoke Salad with Feta is the perfect addition to your meal rotation. Featuring tender chickpeas, tangy marinated artichoke hearts, juicy cherry tomatoes, crisp cucumber, and salty crumbled feta, every bite is bursting with texture and taste. A homemade dressing of extra virgin olive oil, red wine vinegar, lemon juice, and a touch of honey ties it all together with a refreshing, herby finish from fresh parsley and dill. Ready in just 15 minutes, this no-cook recipe makes an ideal make-ahead dish for quick lunches, potlucks, or as a light side to grilled meats or seafood. Serve it chilled or at room temperature for a healthy, flavor-packed Mediterranean salad that’s easy, versatile, and incredibly satisfying.
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Recipe Information
Ingredients
- 425 grams canned chickpeas (garbanzo beans), rinsed and drained
- 200 grams marinated artichoke hearts, drained and chopped
- 100 grams crumbled feta cheese
- 150 grams cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.25 medium red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Instructions
In a large mixing bowl, combine the rinsed and drained chickpeas, chopped marinated artichoke hearts, halved cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled feta cheese.
Add the chopped parsley and dill to the bowl for a fresh, herbaceous flavor boost.
In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, honey or maple syrup, minced garlic, dried oregano, sea salt, and ground black pepper to make the dressing.
Pour the dressing over the salad ingredients in the bowl.
Gently toss everything together until well combined, ensuring the dressing coats all the ingredients evenly.
Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
Let the salad sit for 10–15 minutes to allow the flavors to meld together. This also helps the chickpeas absorb the dressing, enhancing their flavor.
Serve the salad chilled or at room temperature. It pairs wonderfully with grilled pita bread or as a side dish to your favorite protein.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 36.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
