Description
A fresh and healthy Mediterranean chickpea salad packed with protein and flavor. Perfect for a light lunch or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas.
- Dice the cucumber and halve the cherry tomatoes.
- Thinly slice the red onion and Kalamata olives.
- Combine all ingredients in a large bowl.
- Add olive oil, lemon juice, oregano, salt, and pepper.
- Toss gently to mix.
- Top with crumbled feta and fresh parsley.
- Serve chilled.
Notes
- For best flavor, let the salad sit for 30 minutes before serving.
- Substitute feta with vegan cheese for a dairy-free option.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mediterranean chickpea salad, healthy salad, protein salad, vegetarian lunch