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Mediterranean Chickpea Salad with Cucumber and Tomato

Elina James
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Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 large cucumber, diced
  • 2 medium tomatoes, diced
  • ½ small red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • For the Dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: Prepare the Vegetables : Wash and dice the cucumber and tomatoes. Finely chop the red onion.
  • Step 2: Combine the Salad Ingredients : In a large mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, and olives. Add crumbled feta, parsley, and mint (if using).
  • Step 3: Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  • Step 4: Toss the Salad : Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning as needed.
  • Step 5: Serve : Serve immediately or refrigerate for 15–20 minutes to let flavors meld.