Description
A fresh and nourishing chickpea salad made with crisp vegetables, creamy feta, and a bright lemon dressing. This simple and satisfying dish is perfect for lunch, meal prep, or as a refreshing side.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel. Add to a large mixing bowl.
- Stir in the cherry tomatoes, diced cucumber, red onion, chopped parsley, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined.
- Pour the dressing over the salad and gently toss until evenly coated.
- Refrigerate for at least 20–30 minutes before serving to allow the flavors to blend.
Notes
- Add diced bell peppers or shredded carrots for extra crunch.
- Include grilled chicken or tuna for additional protein.
- Add olives and extra oregano for a Mediterranean-style variation.
- Omit feta or use a plant-based alternative for a vegan version.
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir well before serving if excess moisture develops.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
