Description
A refreshing Greek chickpea salad packed with crisp cucumbers, juicy tomatoes, red onion, Kalamata olives, feta cheese, and a zesty lemon-herb dressing. Perfect as a light lunch, side dish, or meal prep favorite.
Ingredients
Salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine chickpeas, diced cucumber, halved tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley for a balanced and colorful base.
- Prepare Dressing: Whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until well emulsified, creating a zesty and flavorful dressing.
- Toss Salad: Pour the dressing over the salad mixture and gently toss to evenly coat all ingredients with the dressing.
- Chill: Refrigerate the salad for 15–20 minutes to let the flavors meld and enhance the overall taste.
- Serve: Serve the Greek chickpea salad cold as a refreshing light lunch, side dish, or meal prep option.
Notes
- Omit feta for a vegan version.
- Add diced avocado or roasted red peppers for extra flavor.
- Keeps well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
