Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 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 and sliced
- 1/2 cup crumbled feta cheese (optional for vegans)
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Drain and rinse chickpeas thoroughly, then pat dry
- Dice cucumber, bell pepper, and red onion into uniform pieces
- Halve cherry tomatoes and slice Kalamata olives
- Combine all vegetables with chickpeas in large bowl
- Whisk together olive oil, lemon juice, oregano, salt and pepper
- Pour dressing over salad and toss gently to combine
- Let rest 10-15 minutes before serving for best flavor
Notes
- For best texture, pat chickpeas dry before mixing
- Salad tastes even better after 1-2 hours in refrigerator
- Omit feta for vegan version or substitute with vegan cheese
- Add avocado or quinoa for extra nutrition
- Store leftovers in airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg