Description
A vibrant, fresh, and easy Mediterranean Chickpea Salad with a zesty Lemon Vinaigrette. This healthy dish is packed with crisp vegetables, savory feta, and protein-rich chickpeas, making it perfect for a quick lunch or a delightful side.
Ingredients
2 cans (15 oz / 425g) chickpeas, rinsed and drained
1 large cucumber (about 1.5 cups / 200g), diced
1 cup (150g) cherry tomatoes, halved
1/2 red onion (about 40g), finely chopped
1/2 cup (75g) crumbled feta cheese
1/4 cup (30g) Kalamata olives, sliced
1/4 cup (60ml) olive oil
2 tbsp (30ml) lemon juice
1 tsp dried oregano
Salt to taste
Black pepper to taste
Instructions
In a large bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, crumbled feta, and sliced Kalamata olives.
In a small jar or bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until well combined.
Pour the prepared dressing over the salad mixture and toss gently to coat all the ingredients thoroughly.
Allow the salad to sit for at least 15 minutes to let the flavors meld and deepen before serving.
Serve chilled or at room temperature. For an extra creamy touch, add diced avocado right before serving.
Notes
This salad tastes even better the next day after marinating, as the flavors have more time to develop.
Add diced avocado right before serving for extra creaminess and healthy fats, but only if consuming immediately to prevent browning.
For a vegan option, simply omit the feta cheese or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 390 kcal
- Sodium: 250mg
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 18mg
Keywords: Mediterranean chickpea salad, lemon vinaigrette, healthy salad, vegetarian, easy lunch, summer salad, no-cook, feta salad
