Description
A Mediterranean‑inspired chickpea salad bursting with citrusy lemon vinaigrette, salty olives and creamy feta. It’s fresh, protein‑rich and ready in minutes, making it an ideal lunch or light dinner.
Ingredients
Scale
- 1 (15‑oz) can chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced kalamata olives
- 1/4 cup chopped fresh parsley
- 3 tbsp extra‑virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse chickpeas to reduce sodium.
- Dice cucumber, thinly slice red onion, and chop parsley.
- Combine chickpeas, cucumber, onion, olives, feta, and parsley in a bowl.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small jar or bowl.
- Pour dressing over salad and toss gently until coated.
- Let the salad rest at room temperature for 10–15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Greek