Mediterranean Chickpea Salad with Cucumber and Feta
A refreshing and easy-to-make salad featuring protein-rich chickpeas, crisp cucumber, juicy tomatoes, briny Kalamata olives, and crumbled feta cheese, all tossed in a light lemon-herb dressing. Perfect for a quick and satisfying lunch.
Ingredients
- •1 (15-ounce) can chickpeas, rinsed and drained
- •1 large cucumber, diced
- •1 cup cherry tomatoes, halved
- •1/2 cup Kalamata olives, pitted and halved
- •1/4 cup red onion, finely diced
- •1/2 cup crumbled feta cheese
- •2 tablespoons fresh parsley, chopped
- •2 tablespoons fresh mint, chopped
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1/2 teaspoon dried oregano
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
Dietary Info
Instructions
- 1
In a large bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, halved Kalamata olives, finely diced red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
- 2
In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined.
- 3
Pour the dressing over the chickpea mixture in the large bowl.
- 4
Gently toss all the ingredients together until everything is evenly coated with the dressing.
- 5
Taste and adjust seasoning if necessary. Serve immediately or chill for later.
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