Greek Chickpea Salad
A refreshing mix of chickpeas, cucumbers, cherry tomatoes, and feta cheese with a lemon-herb vinaigrette.
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Ingredients
- 15 oz Canned chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1.5 cups Cherry tomatoes, halved
- 0.25 cup Red onion, finely diced
- 0.5 cup Feta cheese, crumbled
- 0.33 cup Kalamata olives, sliced(optional)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
- 1
In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, and red onion.
- 2
Add the sliced Kalamata olives and crumbled feta cheese to the vegetable mixture.
- 3
In a small separate jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.
- 4
Pour the dressing over the salad ingredients.
- 5
Toss everything gently with a large spoon until the vegetables are evenly coated.
- 6
Fold in the fresh chopped parsley.
- 7
Taste and adjust salt or lemon juice if needed.
- 8
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
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