Description
This Mediterranean Chickpea Salad brings a burst of sunshine to your table with its vibrant colors and zesty lemon dressing. Perfect for busy weeknights or meal prep, it's light yet satisfying and only takes a few minutes of chopping.
Ingredients
Scale
2 cans (15 oz) Canned Chickpeas
1 large English Cucumber
1 pint Cherry Tomatoes
1/2 medium Red Onio
1/2 cup Kalamata Olives
1/2 cup Feta Cheese
1/4 cup Fresh Parsley
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Dried Oregano
Salt and Black Pepper to taste
Instructions
- Rinse and drain the canned chickpeas thoroughly
- Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion, placing them in a large mixing bowl
- Add sliced Kalamata olives and freshly chopped parsley to the bowl
- In a separate jar, combine extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper. Shake or whisk until emulsified
- Pour the dressing over the salad ingredients and toss gently to coat
- Fold in crumbled feta cheese carefully
- Let the salad chill in the refrigerator for at least 30 minutes for flavors to meld
Notes
Use fresh herbs for the best flavor.
This salad can be stored in the refrigerator for up to four days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 20 mg