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Mediterranean Chickpea Salad with Feta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 2 cups cooked chickpeas (canned, drained and rinsed)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, sliced
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • For the Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Instructions
 

  • Prepare the Vegetables : Wash and chop the cherry tomatoes, cucumber, red onion, olives, and parsley. Place them in a large mixing bowl.
  • Add Chickpeas and Feta : Add the drained chickpeas to the bowl, followed by the crumbled feta cheese.
  • Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper until well combined.
  • Toss the Salad : Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
  • Rest and Serve : Let the salad rest for 5 minutes to allow the flavors to blend before serving.