Mediterranean Chickpea Salad
A refreshing and nutritious salad with chickpeas, cucumbers, tomatoes, and feta cheese.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cups cooked chickpeas
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Nutrition Facts
320Calories
12gProtein
35gCarbs
14gFat
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Instructions
1
Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
2
In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion.
3
Add the crumbled feta cheese and sliced Kalamata olives to the bowl.
4
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
5
Pour the dressing over the salad and gently toss to combine all the ingredients evenly.
6
Garnish with freshly chopped parsley before serving. Enjoy immediately or refrigerate for 30 minutes for enhanced flavors.
Chef's Tips
- Chickpea Tip: For extra flavor, roast the chickpeas with olive oil, salt, and spices before adding them to the salad.
- Make Ahead: This salad tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge.
- Vegan Option: Omit the feta cheese or use a dairy-free alternative to make this salad vegan.
- Extra Crunch: Add diced bell peppers or radishes for additional texture and color.
- Serving Suggestion: Serve with warm pita bread or as a side dish with grilled chicken or fish.
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