Description
A fresh and colorful Mediterranean chickpea salad with crisp vegetables, Kalamata olives, feta cheese, parsley, and a bright lemon-oregano dressing.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Drain and rinse the chickpeas well, then add them to a large mixing bowl.
- Add the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Chill the salad in the refrigerator for about 15 minutes before serving so the flavors can blend.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of lemon juice before serving leftovers to refresh the flavors.
- Do not reheat this salad; it is best served chilled.
- For a vegan version, omit the feta cheese or use a dairy-free alternative.
- Diced avocado, bell peppers, quinoa, pasta, grilled chicken, or tuna can be added for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 17mg
