Name: Mediterranean Marinated Chickpea Salad with Pickled Red Onion & Feta
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 800 g chickpeas (drained, about 2 cans); 2 tbsp red wine vinegar; 5 tbsp extra virgin olive oil; 1 clove garlic, minced; 2 tsp dried oregano; ½ tsp dijon mustard, or other smooth mild mustard; ¾ tsp salt and pepper, each; ½ cup red onion, finely sliced; ½ cup red wine vinegar; 1 tsp white sugar; ½ tsp salt; 250 g cherry or grape tomatoes, halved, or 2 regular tomatoes, chopped; 3 cups spinach, sliced thinly (1/2 cm), packed; 100 g feta cheese; ¾ cup chargrilled peppers, sliced 1 cm thick, optional, drained

Mediterranean Marinated Chickpea Salad with Pickled Red Onion & Feta

A bright and zesty salad where chickpeas are marinated in a Greek-inspired dressing, then tossed with spinach, tomatoes, pickled red onion, and crumbled feta.

Prep10 min

Total30 min

DifficultyEasy

Servings4

Chickpea salads can be bland, but marinating the chickpeas in a tangy Greek dressing makes all the difference. The warm chickpeas soak up the flavors, while quick-pickled red onion adds a bright punch.

Perfect as a hearty side or a light main course, this salad is packed with Mediterranean ingredients — juicy tomatoes, tender spinach, tangy feta, and optional chargrilled peppers for extra smokiness.

Method

Make the dressing: in a small jar, combine red wine vinegar, olive oil, minced garlic, dried oregano, dijon mustard, salt and pepper. Shake well until emulsified.
Marinate the chickpeas: place the drained chickpeas in a microwave-safe bowl. Drizzle with half of the dressing and toss to coat. Microwave for 1½ minutes, stirring every 30 seconds, until warm. Let sit for 20 minutes so the chickpeas absorb the flavors.
Quick-pickle the onion: in a small bowl, mix sliced red onion, red wine vinegar, sugar, and salt. Let sit for 30 minutes until the onions soften and become pink. (For a faster version, microwave the mixture for 2 minutes, then let cool for 10 minutes.) Drain well.
Assemble the salad: in a large bowl, place the sliced spinach, marinated chickpeas (with any remaining dressing from the bowl), halved tomatoes, the drained pickled onion, and the chargrilled peppers if using.
Drizzle the remaining dressing over the salad and toss gently to combine. Transfer to a serving platter, crumble feta on top, and serve immediately.

💡 Tips

For the best flavor, let the marinated chickpeas sit longer (up to 1 hour) if you have time.
The pickled onions can be made a day ahead and refrigerated.
Make it a main dish by serving with warm pita or crusty bread.

Inspired by a recipe from RecipeTin Eats

Mediterranean Marinated Chickpea Salad with Pickled Red Onion & Feta

Ingredients

Dressing

Quick Pickled Onion

Salad

Method

💡 Tips

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