Description
A refreshing and protein-rich salad featuring chickpeas, crisp vegetables, feta cheese, and a zesty lemon-olive oil dressing. Perfect for meal prep, potlucks, or a quick lunch.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, sliced
- 1 small red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice (preferably fresh)
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Rinse and drain the chickpeas, then place them in a large mixing bowl.
- Chop the cucumber, cherry tomatoes, red onion, and olives into bite-sized pieces and add to the bowl.
- Crumble the feta cheese and finely chop the parsley, then mix into the salad.
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Let the salad sit for at least 10–15 minutes before serving to allow the flavors to meld.
Notes
- Add diced avocado for creaminess and healthy fats.
- Include quinoa or couscous to make it more filling.
- Replace feta with goat cheese or a vegan alternative for a dairy-free version.
- Add grilled chicken or shrimp for extra protein.
- Try fresh mint or basil for a different herbal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg