Mediterranean Chickpea and Tomato Salad
A refreshing and protein-packed salad with chickpeas, fresh tomatoes, crisp cucumbers, and a light lemon-herb dressing. Perfect for a quick and healthy lunch.
Ingredients
- •2 cans (15-ounce each) chickpeas, rinsed and drained
- •2 cups cherry tomatoes, halved
- •1 large cucumber, diced
- •1/2 red onion, thinly sliced
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh mint, chopped (optional)
- •1/4 cup extra virgin olive oil
- •3 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Optional: 1/2 cup crumbled feta cheese
Dietary Info
Instructions
- 1
In a large bowl, combine the rinsed and drained chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped fresh parsley, and optional chopped mint.
- 2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- 3
Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
- 4
If using, gently fold in the crumbled feta cheese.
- 5
Taste and adjust seasoning if necessary. Serve immediately or chill for at least 15 minutes for flavors to meld. This salad can be stored in the refrigerator for up to 3 days.
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