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Marinated Chickpea Salad

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This marinated chickpea salad comes together in under 10 minutes and is packed with bold, briny flavors. Think Castelvetrano olives, sun-dried tomatoes, pepperoncinis, and capers all tossed in a punchy red wine vinaigrette. It’s one of those meals that practically makes itself and stays fresh in the fridge all week!

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Dinner, Lunch
  • Method: No Cook
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Units Scale

MARINADE

  • 1/2 cup sun-dried tomato oil (or olive oil)
  • 1/4 cup red wine vinegar
  • 3 tablespoons fresh chopped parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 2 cloves garlic, grated (or finely minced)
  • Kosher salt
  • fresh cracked black pepper

SALAD

  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 cup sliced, pitted Castelvetrano olives
  • 1/2 cup julienne-cut, oil-packed, sun-dried tomatoes, drained and roughly chopped
  • 1/2 cup finely chopped pepperoncinis, drained
  • 3.5 ounce jar capers, drained
  • 1 shallot, finely diced
  • 4 ounces feta cheese (sliced, crumbled, diced, whatever)

Instructions

  1. MAKE MARINADE. Whisk together olive oil, red wine vinegar, parsley, Dijon, dried oregano, garlic, and a couple pinches of Kosher salt and pepper until emulsified. Season to taste with more salt as needed.
  2. GATHER SALAD INGREDIENTS. Add chickpeas, olives, sun-dried tomatoes, pepperoncinis, capers, and shallot to a bowl.
  3. DRESS + TOSS. Pour dressing over the salad and toss until everything is well coated. Add feta cheese now if you’d like. I like to gently tuck slices into the salad. You can also add just before serving if you prefer. 
  4. LET IT CHILL. Refrigerate for at least an hour and up to overnight.
  5. SERVE + ENJOY. Season to taste with salt and pepper. Serve with toasty sourdough bread and enjoy!
  6. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Sun-dried tomato oil makes a noticeably tastier dressing than plain olive oil. It adds a subtle depth that ties the whole thing together. Use it if you have it!

  • Castelvetrano olives are worth seeking out. They’re buttery and mild in a way that plays really well against the punchy capers and pepperoncinis. Any other olive will work, though. Use your favorite!

  • The feta situation is flexible. Crumbled blends in, sliced stays in pockets, diced gives you little bites throughout. I personally love tucking in big slabs and letting them marinate.

  • Don’t skip the chill time. An hour minimum, overnight is better. The chickpeas absorb the dressing, and everything just gets more delicious the longer it sits.

  • This dressing is strong on its own, but that’s by design. Once it’s coating all those chickpeas and soaking into the olives and tomatoes, it mellows out perfectly.

Find it online: https://midwestfoodieblog.com/marinated-chickpea-salad/