[SAMPLE] Mediterranean Chickpea Salad
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Table of Contents
Ingredients List
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Cooking Instructions
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Mediterranean Chickpea Salad
[SAMPLE] Mediterranean Chickpea Salad
- Total Time: 15
- Yield: 4 servings 1x
Description
A bright, garden-fresh chickpea salad loaded with crisp vegetables, briny olives, and tangy feta u2014 a light vegetarian dish that comes together in minutes.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
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Prep the Vegetables:
Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
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Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
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Combine:
In a large bowl, toss the chickpeas, cucumber, tomatoes, red onion, and olives together.
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Dress and Finish:
Pour the dressing over the salad and toss to coat. Top with crumbled feta just before serving.
Notes
Tips: For a vegan version, simply omit the feta or swap in a plant-based alternative. This salad keeps well in the fridge for up to 3 days, making it a great meal-prep option. Add a handful of fresh parsley or mint for extra brightness.
- Prep Time: 15
- Category: Main Dishes
- Cuisine: Mediterranean
