This Mediterranean Garbanzo and Feta Salad is a vibrant mix of creamy feta, briny Kalamata olives, and juicy cherry tomatoes, all tossed in a lemon–harissa dressing that packs a little heat. It’s hearty enough to serve as a light lunch yet elegant enough to accompany grilled lamb, chicken, or seafood. With its bold flavors and sunny ingredients, this salad brings the taste of the Mediterranean coast straight to your table.
INGREDIENTS:
2 (15 oz.) cans garbanzo beans, drained and rinsed
1/2 lb. Feta cheese, cubed
1/2 cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
1/2 cup fresh parsley, coarsely chopped
5 tablespoons olive oil
1 lemon, juiced
1 clove garlic, crushed
2 teaspoons harissa, or to taste
1/2 teaspoon sea salt
METHOD:
In a large bowl, add the garbanzo beans, feta, olives, tomatoes, and parsley. Toss gently to combine.
In a small bowl or jar, whisk together olive oil, lemon juice, crushed garlic, harissa, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
Pour the dressing over the salad and toss gently until evenly coated. Serve at room temperature or chilled for at least 30 minutes to allow the flavors to meld.
SERVING SUGGESTIONS:
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Serve alongside grilled fish, chicken, or lamb.
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Spoon into pita bread with arugula for a quick lunch.
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Add cooked quinoa or couscous for extra heartiness.
YIELD: Makes 4-6 servings
