Description
A vibrant no-cook salad with creamy chickpeas, juicy tomatoes, crisp cucumbers, and tangy feta in a zesty herbed vinaigrette. Ready in 15 minutes, it’s perfect for healthy weeknight meals or picnics.
Ingredients
2 cans (15 oz each) chickpeas, rinsed and drained
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and chopped
1/4 red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup fresh flat-leaf parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Instructions
Drain and rinse chickpeas, then pat dry with a kitchen towel.
Dice cucumber, halve cherry tomatoes, and slice red onion.
In a large bowl, combine chickpeas, cucumber, tomatoes, onions, and olives.
In a separate bowl, whisk together olive oil, lemon juice, oregano, sea salt, and pepper until glossy.
Pour vinaigrette over the salad and gently fold to coat evenly.
Stir in crumbled feta cheese just before serving.
Notes
Store in an airtight container for up to 4 days.
Add feta cheese only when serving to maintain texture.
Customize with red bell peppers or spinach for extra flavor.
- Prep Time: 15
- Category: Recipes
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg