Description
A vibrant Mediterranean salad blending chickpeas, cucumbers, tomatoes, and feta with a zesty lemon-oregano dressing. Perfect for picnics, meal prepping, or pairing with grilled proteins. Packed with plant-based protein and healthy fats for a wholesome, refreshing dish.
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
½ large English cucumber, quartered and sliced
½ large red bell pepper, diced
1 cup cherry tomatoes, halved
½ medium red onion, thin slices soaked in water for 5 minutes
½ cup pitted Kalamata olives
¼ cup fresh parsley, chopped
2 ounces feta cheese, crumbled
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2–3 cloves garlic, minced or pressed
1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
2–3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Instructions
Drain and rinse the chickpeas; pat them dry with a paper towel.
Combine chickpeas, cucumber, red bell pepper, cherry tomatoes, soaked red onion, and Kalamata olives in a large bowl.
In a separate bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, olive oil, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Top with crumbled feta cheese and chopped parsley. Serve chilled or at room temperature.
Notes
Soak red onion slices in water for 5 minutes to reduce sharpness.
For crunch, add toasted walnuts or sunflower seeds.
Store leftovers in an airtight container for up to 2 days.
Customize with chili flakes for spice or honey for sweetness.
Use fresh oregano for a brighter flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 1030mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg