Description
A quick and satisfying salad featuring chickpeas, feta, and fresh vegetables, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 cans Chickpeas (15-ounce cans, drained and rinsed)
- 0.5 cup Red Onion (finely chopped)
- 1 cup Cherry Tomatoes (halved)
- 1 Cucumber (peeled, seeded, and diced)
- 0.5 cup Kalamata Olives (pitted and halved)
- 4 ounces Feta Cheese (crumbled)
- 0.25 cup Fresh Parsley (chopped)
- 0.25 cup Fresh Mint (chopped)
- 0.25 cup Olive Oil (extra virgin preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced)
- 0.5 teaspoon Dried Oregano
- Salt and Black Pepper (to taste)
Instructions
- Combine the drained chickpeas, red onion, cherry tomatoes, cucumber, and Kalamata olives in a large bowl for a textured base.
- Add the crumbled feta cheese, fresh parsley, and mint, stirring gently to mix without breaking apart the feta.
- Whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl to create a dressing.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Notes
For a tasty variation, consider adding sun-dried tomatoes or substituting chickpeas with white beans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg