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Easy Summer Meals — Too Hot to Cook? Make This Instead - No-Cook Mediterranean Chickpea Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 English cucumber (or 2 Persian cucumbers), diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional but refreshing)
  • 1 large lemon (you’ll use zest and juice)
  • 1/4 cup extra-virgin olive oil
  • 1–2 teaspoons red wine vinegar (to taste)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, grated or very finely minced
  • 1/2 teaspoon dried oregano
  • Kosher salt and black pepper
  • Optional add-ins: canned tuna, cooked rotisserie chicken (store-bought), avocado, arugula, capers, artichoke hearts

Method
 

  1. Prep the produce. Dice the cucumber and bell pepper, halve the tomatoes, finely chop the red onion, and slice the olives. Chop parsley and mint. Zest and juice the lemon into a small bowl.
  2. Make the dressing. To the lemon juice and zest, add olive oil, red wine vinegar, Dijon, garlic, oregano, a pinch of salt, and a few grinds of pepper. Whisk until emulsified. Taste and adjust acid or salt as needed.
  3. Rinse the chickpeas well. Drain and rinse under cold water to remove excess starch and sodium. Pat dry with a clean towel for best texture.
  4. Combine in a large bowl. Add chickpeas, cucumber, tomatoes, onion, bell pepper, olives, parsley, and mint. Pour over the dressing and toss gently to coat.
  5. Add the feta last. Fold in crumbled feta so it stays chunky. If using avocado or arugula, add them right before serving to keep them fresh.
  6. Let it rest (optional but great). Chill for 15–30 minutes so flavors meld. Taste again and adjust seasoning—sometimes a squeeze more lemon or a pinch of salt wakes it up.
  7. Serve your way. Spoon over greens, tuck into pita, pile on toast, or serve with crackers and a side of fruit. It’s dinner with almost zero effort.