Fresh Chickpea Tomato Salad with Crispy Feta
A fresh and vibrant Mediterranean-inspired salad made with chickpeas, juicy tomatoes, crisp cucumber, fresh herbs, and topped with warm crispy feta. Tossed in a simple lemon garlic dressing, it's perfect as a healthy lunch, light dinner, or flavorful side dish.
Ingredients
- 2 15 oz cans each chickpeas drained and rinsed
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- ¼ red onion thinly sliced
- 8 oz block feta cheese
- 2 tbsp olive oil for frying feta
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove minced
- ¼ cup fresh parsley chopped
- 2 tbsp fresh basil chopped (optional)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, thinly slicing the red onion, and chopping the fresh herbs.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
- Add the block of feta and cook for 2–3 minutes per side until golden brown and crispy. Remove from the pan and cut into bite-sized pieces.
- In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, parsley, and basil.
- Pour the dressing over the salad and gently toss until evenly coated.
- Top with the crispy feta and garnish with extra parsley, basil, cracked black pepper, or an additional squeeze of fresh lemon juice.
- Serve immediately while the feta is warm and crispy.
Notes
- Use block feta instead of crumbled feta for the crispiest texture.
- Pat the feta dry before frying to help it brown evenly.
- Fresh lemon juice gives the dressing the brightest flavour.
- Store leftovers in the refrigerator for up to 3 days. Keep the feta separate if possible to maintain its crispiness.
- This salad is best served fresh but can also be enjoyed chilled.
Nutrition Facts
- Calories: 390 kcal
- Carbohydrates: 29 g
- Protein: 15 g
- Total Fat: 24 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 11 g
- Trans Fat: 0 g
- Cholesterol: 45 mg
- Sodium: 820 mg
- Potassium: 520 mg
- Fiber: 8 g
- Sugar: 7 g
- Vitamin A: 980 IU
- Vitamin C: 22 mg
- Calcium: 280 mg
- Iron: 3 mg