Ingredients
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/3 cup red onion, finely diced
1/3 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar
1 clove garlic, minced
1/2 tsp dried oregano
Salt & black pepper, to taste
Instructions
In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley.
In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Taste and adjust seasoning. Chill for 10–15 minutes if desired before serving.
Notes
Cooking Tips
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Rinse chickpeas well to reduce sodium and improve flavor.
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Finely dice the red onion to keep it from overpowering the salad.
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Let the salad rest briefly to help flavors meld.
Variations
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Vegan: Skip feta or use a dairy-free alternative.
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Protein Boost: Add grilled chicken, shrimp, or tuna.
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Extra Veggies: Toss in roasted red peppers or artichoke hearts.
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Herb Swap: Try fresh mint or dill for a different Mediterranean twist.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sodium: 420mg
- Fat: 14g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g