Ingredients
Scale
- 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
- 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
- Whisk together olive oil, red wine vinegar, parsley, Dijon mustard, dried oregano, garlic, and a couple of pinches of kosher salt and black pepper until well combined. Adjust seasoning with more salt as needed.
- In a bowl, combine chickpeas, olives, sun-dried tomatoes, pepperoncinis, capers, and shallot.
- Pour the dressing over the salad and toss until evenly coated. If desired, gently tuck in slices of feta cheese or add it just before serving.
- Refrigerate for at least an hour, or up to overnight, to allow flavors to meld.
- Taste and adjust seasoning with salt and pepper before serving. Pair with toasty sourdough bread.
Notes
Make ahead: This salad can be prepared a day in advance, enhancing the flavors.
Serving tip: Best served chilled, allowing the ingredients to marinate well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.