Description
A refreshing Greek chickpea salad packed with fresh vegetables, herbs, and a zesty lemon dressing.
Ingredients
- 2 cups cooked chickpeas
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas.
- In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, tomatoes, olives, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Top with fresh parsley before serving.
Notes
- Store in the fridge for up to 3 days.
- For a vegan version, omit feta cheese.
- Add more lemon juice or olive oil if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek