Description
A refreshing Mediterranean Chickpea Salad with cucumber and feta, perfect for a light meal or side dish.
Ingredients
Scale
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 3.5 oz feta cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, chopped parsley, and drained chickpeas.
- In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, oregano, minced garlic, sea salt, and black pepper until well emulsified.
- Pour the vinaigrette over the salad and toss gently to evenly coat all components.
- Add the crumbled feta cheese and toss lightly to incorporate, or sprinkle on top for visual presentation.
- Serve immediately for crisp textures, or refrigerate for 20 to 30 minutes to allow flavors to develop and meld.
Notes
- This salad can be made a day ahead for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg