Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 2 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Drain and rinse the chickpeas thoroughly. Dice cucumber and red bell pepper into small pieces. Finely chop red onion and halve cherry tomatoes.
- In a large mixing bowl, combine chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, and Kalamata olives.
- Add crumbled feta cheese and chopped parsley to the bowl.
- Whisk together olive oil, lemon juice, minced garlic, and oregano in a small bowl. Pour dressing over the salad and toss gently to combine. Season with salt and pepper to taste. Drizzle with balsamic glaze if desired.
Notes
- Use high-quality olive oil for the best flavor.
- Don’t overdress the salad; add dressing gradually.
- Chill the salad for at least 30 minutes to enhance flavors.
- Customize ingredients by adding other vegetables like bell peppers or celery.
- Add protein like grilled chicken or tofu for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg