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, this vibrant salad is quick to prepare with no cooking required.
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, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Toss gently to mix.
- Prepare Dressing: In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and toss gently to ensure all components are evenly coated with the zesty lemon-herb dressing.
- Chill: Cover the salad and refrigerate for 15 to 20 minutes to allow the flavors to meld together and enhance the taste.
- Serve: Serve the salad cold as a refreshing light lunch, a side dish for your favorite Mediterranean meals, or a healthy meal prep option.
Notes
- Omit feta cheese for a vegan version of the salad.
- For extra flavor and texture, add diced avocado or roasted red peppers.
- The salad keeps well in the refrigerator for up to 4 days when properly stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
