Mediterranean Chickpea and Cucumber Salad with Feta
A light and refreshing salad with chickpeas, crisp cucumbers, cherry tomatoes, and crumbled feta cheese, tossed in a lemon-herb dressing. Perfect for a satisfying midday meal.
Ingredients
- •1 (15-ounce) can chickpeas, rinsed and drained
- •1 large cucumber, diced
- •1 cup cherry tomatoes, halved
- •1/4 cup red onion, thinly sliced (optional)
- •1/2 cup crumbled feta cheese
- •1/4 cup fresh parsley, chopped
- •2 tablespoons fresh lemon juice
- •3 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Dietary Info
Instructions
- 1
In a large bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion (if using).
- 2
Add the crumbled feta cheese and chopped fresh parsley to the bowl.
- 3
In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper to create the dressing.
- 4
Pour the dressing over the salad ingredients in the large bowl.
- 5
Gently toss all the ingredients together until the salad is well coated with the dressing.
- 6
Serve immediately or chill in the refrigerator for at least 15 minutes for flavors to meld. This salad is also great for meal prepping and can be stored in an airtight container for up to 3 days.
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