Description
A fresh and vibrant Mediterranean Chickpea Salad featuring protein-rich chickpeas, crisp vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect for a quick, healthy lunch or a light dinner.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Rinse the chickpeas under cold water thoroughly and drain well. Chop the cherry tomatoes in halves, dice the cucumber into bite-sized pieces, finely chop the red onion, and chop the fresh parsley finely.
- Mix the salad components: In a large bowl, combine the rinsed chickpeas, halved tomatoes, diced cucumber, chopped red onion, parsley, and crumbled feta cheese. Gently toss to combine all ingredients evenly without mashing them.
- Add dressing and season: Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad. Season with salt and freshly ground black pepper according to your taste. Toss well to ensure everything is evenly coated.
- Chill and serve: For the best flavor, cover the salad and let it rest in the refrigerator for 15-30 minutes to allow the flavors to meld together before serving. Serve chilled as a refreshing, healthy meal or side dish.
Notes
- For a vegan version, omit the feta cheese or use a plant-based substitute.
- Additional herbs like mint or oregano can enhance the flavor.
- Serve with warm pita bread or over a bed of mixed greens for variation.
- Adjust salt and lemon juice to your personal preference for acidity and seasoning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
