Ina Garten Chickpea Salad Recipe
Ina Garten’s Chickpea Salad is a vibrant and refreshing dish that combines chickpeas with cucumbers, tomatoes, red onion, and feta cheese, all tossed in a zesty lemon and olive oil dressing. The combination of textures and flavors makes this salad perfect for warm-weather meals or as a protein-rich side dish.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 2 (15-ounce) cans of chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced (optional)
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables – Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the olives.
- Combine ingredients – In a large mixing bowl, add the chickpeas, cucumbers, tomatoes, red onion, olives, feta, parsley, and mint.
- Make the dressing – In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper.
- Toss everything together – Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Let it sit before serving – Allow the salad to sit for 10-15 minutes to let the flavors meld.