Description
A refreshing and light Greek Chickpea Salad perfect for a summer lunch, packed with protein and vibrant flavors.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, and olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
