Description
A refreshing and nutritious Chickpea Greek Salad that combines vibrant vegetables and a tangy dressing.
Ingredients
Scale
- 2 cups canned chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and chopped parsley. Toss to mix well.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the chickpea mixture and toss gently until all ingredients are well coated in the dressing.
- Let the salad sit for at least 15 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature as a refreshing side dish or light main course.
Notes
- Feel free to customize the salad by adding other vegetables such as bell peppers or radishes.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg