A fresh, protein-packed Mediterranean salad with chickpeas, crisp veggies, and a tangy lemon-oregano dressing — ready in 15 minutes, no cooking required.
4
servings
Ingredients
- 2 cups cans chickpeas, drained and rinsed
- 1 cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cups red onion, finely chopped
- 0.5 cups kalamata olives, pitted and halved
- 0.5 cups crumbled feta cheese
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoons dried oregano
- 1 garlic clove, minced
- 0.5 teaspoons salt
- 0.3 teaspoons black pepper
Steps
1
Combine the base ingredients: In a large bowl, combine 2 cups cans chickpeas, drained and rinsed, 1 cucumber, diced, 1.5 cups cherry tomatoes, halved, 0.5 cups red onion, finely chopped, 0.5 cups kalamata olives, pitted and halved, and 0.5 cups crumbled feta cheese.2
Add the parsley: Stir in 3 tablespoons fresh parsley, chopped for a fresh, herby finish.3
Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoons dried oregano, 1 garlic clove, minced, 0.5 teaspoons salt, and 0.3 teaspoons black pepper until fully combined.4
Toss and chill: Pour the dressing over the salad and toss gently to coat everything evenly. Serve right away, or chill for 30 minutes 30:00
for deeper flavor.
Notes
This salad tastes even better after sitting in the fridge for 30 minutes, letting the flavors meld together. It keeps well for up to 3 days in an airtight container, making it great for meal prep — just add the feta right before serving if making ahead.