Description
A fresh Greek chickpea salad made with chickpeas, cucumber, tomatoes, feta cheese, and a bright lemon olive oil dressing.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 3/4 cup feta cheese, cubed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Dice cucumber, halve tomatoes, and slice red onion.
- Combine chickpeas, cucumber, tomatoes, and red onion in a large bowl.
- Whisk olive oil, lemon juice, oregano, salt, and black pepper in a small bowl.
- Pour dressing over salad and toss gently.
- Fold in feta cheese.
- Let rest 15 minutes before serving.
Notes
- Use fresh lemon juice for best flavor.
- Store refrigerated up to 4 days.
- Stir before serving.
- Add olives or herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 20mg
Keywords: Greek chickpea salad, Mediterranean chickpea salad, healthy no cook salad, easy meal prep salad