Description
A fresh and vibrant Mediterranean Chickpea Salad made with hearty chickpeas, crisp vegetables, briny olives, and creamy feta tossed in a bright lemon-oregano dressing. Perfect as a light meal, side dish, or make-ahead option.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Gently mix until evenly distributed.
- In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning if needed.
- For best flavor, refrigerate for 15–30 minutes before serving (optional).
Notes
For extra flavor, add roasted red peppers or artichoke hearts.
Swap parsley with fresh mint or dill for a different herbal note.
Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving and refresh with a drizzle of olive oil or lemon juice if needed.
To make dairy-free, omit feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 20 mg
