Description
A vibrant and nutritious salad featuring chickpeas, feta, and fresh vegetables, bursting with Mediterranean flavors.
Ingredients
Scale
- 2 cans chickpeas (drained and rinsed)
- 1/2 cup red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 cup Kalamata olives (pitted and halved)
- 4 ounces feta cheese (crumbled)
- Fresh parsley and mint (chopped)
- Olive oil and lemon juice (for dressing)
- Garlic (minced)
- Dried oregano
- Salt
- Pepper
Instructions
- Rinse and drain the chickpeas, patting them dry with a paper towel.
- Chop the red onion, halve the cherry tomatoes, dice the cucumber, and halve the olives.
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- In a large mixing bowl, combine the chickpeas, chopped vegetables, crumbled feta cheese, parsley, and mint.
- Pour the dressing over the salad and gently toss to blend.
- Serve immediately or refrigerate for later to allow flavors to meld.
Notes
This salad keeps well in the fridge for up to three days; flavors improve after sitting overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg