Description
This vibrant Greek Marinated Chickpea Salad is a refreshing and protein-packed dish featuring tender chickpeas marinated in a tangy red wine vinegar and olive oil dressing. Enhanced with garlic, oregano, and dijon mustard, tossed with fresh spinach, juicy tomatoes, sweet chargrilled peppers, red onion, and crumbled feta cheese, it offers a perfect balance of Mediterranean flavors. Quick to prepare and ideal for a light lunch or a side salad, it can be made in advance to let the flavors meld beautifully.
Ingredients
Scale
For the Chickpea Marinade
- 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
For the Salad
- 1/2 red onion, finely sliced
- 1/2 cup red wine vinegar
- 1 tsp white sugar
- 1/2 tsp salt
- 250g / 8oz cherry or grape tomatoes, halved (or 2 normal tomatoes, chopped)
- 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
- Make the Dressing: In a jar or small bowl, combine 2 tablespoons red wine vinegar, 5 tablespoons extra virgin olive oil, minced garlic, dried oregano, dijon mustard, salt, and pepper. Shake or whisk thoroughly until well emulsified to create the flavorful marinade for the chickpeas.
- Marinate the Chickpeas: Place the well-drained chickpeas into a large bowl and pour the dressing over them. Stir well to ensure all chickpeas are evenly coated. Allow the chickpeas to marinate for at least 10 minutes to absorb the flavors.
- Prepare the Salad Components: In another small bowl, combine half a cup of red wine vinegar, white sugar, and half a teaspoon salt. Stir until the sugar and salt dissolve. Use this sweet and tangy mixture to briefly marinate the sliced red onion to mellow its sharpness.
- Assemble the Salad: To the marinated chickpeas, add the soaked red onion slices, halved tomatoes, sliced spinach, crumbled feta, and chargrilled peppers if using. Toss gently to combine everything evenly. Serve immediately or refrigerate for up to a few hours to let flavors meld further.
Notes
- Note 1: Ensure chickpeas are well-drained to prevent the salad from becoming watery.
- Note 2: Use good quality red wine vinegar for authentic tangy flavor.
- Note 3: Dijon mustard can be substituted with any mild, smooth mustard to avoid spiciness.
- Note 4: Slicing spinach thinly helps distribute its flavor and texture throughout the salad.
- Note 5: Chargrilled peppers add a smoky sweetness but are optional for a milder taste.