Description
A refreshing Greek chickpea salad packed with crisp cucumbers, juicy tomatoes, red onion, Kalamata olives, feta cheese, and a zesty lemon-herb dressing. Perfect as a light lunch, side dish, or meal prep favorite.
Ingredients
Main Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Mix gently to combine all the fresh ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well blended to create a zesty and flavorful dressing.
- Dress the Salad: Pour the dressing over the combined salad ingredients and toss gently to coat everything thoroughly without breaking the tomatoes or chickpeas.
- Chill for Flavor: Cover the salad and refrigerate for 15–20 minutes to allow the flavors to meld and develop for the best taste experience.
- Serve: Serve the Greek chickpea salad cold as a refreshing light lunch, side dish, or part of a meal prep plan.
Notes
- Omit feta cheese to make the salad vegan.
- Add diced avocado or roasted red peppers to enhance the flavor and texture.
- The salad keeps well stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
