Greek Marinated Chickpea Salad Recipe
A vibrant and refreshing Greek Marinated Chickpea Salad perfect for a light lunch or side dish. Chickpeas are marinated in a tangy red wine vinegar and oregano dressing, quickly warmed to absorb flavors, then combined with pickled onions, fresh spinach, juicy tomatoes, chargrilled peppers, and topped with crumbled feta cheese for a Mediterranean-inspired delight.
- Prep Time: 10 minutes
- Cook Time: 3 minutes (microwaving steps included)
- Total Time: 40 minutes (including marinating and pickling time)
- Yield: 4 servings 1x
- Category: Salad
- Method: Microwaving
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Marinated Chickpeas
- 800g / 14oz (2 cans) chickpeas, well drained
- 2 tbsp red wine vinegar
- 5 tbsp extra virgin olive oil
- 1 garlic clove, minced using garlic press
- 2 tsp dried oregano
- 1/2 tsp dijon mustard (or other non-spicy smooth mustard)
- 3/4 tsp salt
- 3/4 tsp black pepper
Quick Pickled Onion
- 1/2 red onion, finely sliced
- 1/2 cup red wine vinegar
- 1 tsp white sugar
- 1/2 tsp salt
Salad Assembly
- 250g / 8oz cherry or grape tomatoes, halved (or 2 normal tomatoes)
- 3 cups (packed) spinach, sliced 1/2 cm / 1/5″ thick
- 100g / 3oz feta cheese, crumbled
- 3/4 cup chargrilled peppers, drained and sliced 1cm / 1/3″ thick (optional)
Instructions
- Shake Dressing: In a jar, combine red wine vinegar, extra virgin olive oil, minced garlic, dried oregano, dijon mustard, salt, and pepper. Shake well to emulsify the dressing.
- Marinate Chickpeas: Place drained chickpeas in a microwave-safe bowl and toss with half of the dressing to coat evenly.
- Warm Chickpeas: Microwave the chickpeas for 1 1/2 minutes, stirring every 30 seconds until warmed through. This step helps the chickpeas absorb the marinade.
- Rest Chickpeas: Set aside the warmed chickpeas for 20 minutes to allow the flavors to penetrate deeply.
- Prepare Quick Pickled Onion: Mix the sliced red onion with red wine vinegar, white sugar, and salt in a bowl. Let it sit for 30 minutes until the onion softens and wilts. Alternatively, microwave this mixture for 2 minutes until hot, then cool for 10 minutes.
- Assemble Salad: In a large bowl, add the sliced spinach. Add the marinated chickpeas along with any residual dressing in the bowl. Then add the halved tomatoes, drained pickled onion, and chargrilled peppers if using.
- Add Remaining Dressing & Toss: Pour the remaining dressing over the salad ingredients and toss thoroughly to combine.
- Serve: Transfer the salad to a serving plate and crumble the feta cheese over the top. Serve immediately and enjoy the fresh, Mediterranean flavors.
Notes
- Note 1: Ensure chickpeas are well drained to prevent sogginess.
- Note 2: Use good quality red wine vinegar for a balanced tangy flavor.
- Note 4: Slicing spinach thinly helps blend textures evenly in the salad.
- Note 5: Chargrilled peppers add a smoky sweetness but can be omitted if unavailable.
- Microwaving chickpeas warms them just enough to enhance flavor absorption without cooking further.
- The pickled onion can be prepared in advance to deepen flavor.
Keywords: Greek salad, chickpea salad, vegetarian salad, Mediterranean recipe, quick pickled onions, healthy salad, feta cheese, marinated chickpeas
