Description
A refreshing and protein-packed Mediterranean chickpea salad with crisp vegetables and zesty dressing.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle feta cheese on top.
- Serve immediately or chill for 30 minutes for flavors to blend.
Notes
- For a vegan version, omit the feta cheese.
- Add olives or bell peppers for extra flavor.
- Keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg