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Mediterranean Chickpea Salad

Patricia
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Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 220 kcal

Ingredients
  

  • 1 can chickpeas drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • ¼ cup Kalamata olives
  • ½ cup feta cheese crumbled
  • ½ red bell pepper chopped
  • 1 tablespoon fresh parsley chopped
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

Instructions
 

  • Prepare the vegetables: Dice the cucumber and red bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh parsley.
  • Combine the ingredients: In a large salad bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, and chopped red bell pepper.
  • Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
  • Dress the salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
  • Garnish and serve: Sprinkle the fresh parsley over the top as a garnish. Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

  • For extra flavor, add a splash of red wine vinegar or a sprinkle of fresh dill.
  • To make this salad more filling, add a handful of cooked quinoa or couscous.
  • If you don’t have feta cheese, you can substitute it with goat cheese or leave it out for a dairy-free option.