Description
A vibrant and refreshing salad combining tender chickpeas, crisp vegetables, and creamy feta cheese, perfect for summer picnics and light lunches.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed (approx. 850g / 3 cups)
- 1/2 cup red onion, finely chopped (approx. 75g)
- 1 cup cherry tomatoes, halved (approx. 150g)
- 1 cucumber, peeled, seeded, and diced (approx. 200g)
- 1/2 cup Kalamata olives, pitted and halved (approx. 80g)
- 4 ounces feta cheese, crumbled (approx. 115g)
- 1/4 cup fresh parsley, chopped (approx. 30g)
- 1/4 cup fresh mint, chopped (approx. 30g)
- 1/4 cup olive oil (approx. 60ml)
- 3 tablespoons lemon juice (approx. 45ml)
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel.
- Finely chop the red onion, halve the cherry tomatoes, peel, seed, and dice the cucumber, and halve the Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper.
- Combine the chickpeas, red onion, cherry tomatoes, cucumber, Kalamata olives, feta cheese, parsley, and mint in a large mixing bowl.
- Pour the dressing over the salad and gently toss to combine without mashing the feta.
- Serve immediately or chill in the refrigerator to allow flavors to meld. Garnish with extra feta and fresh herbs before serving.
Notes
Pat the chickpeas dry after rinsing for better dressing adherence. For peak flavor, let the salad sit for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Mediterranean salad, chickpea salad, feta salad, healthy salad, protein-rich salad, vegetarian recipe