Mediterranean Chickpea Salad (Printable Version)

A refreshing blend of chickpeas, vegetables, feta, and lemon-oregano dressing for a light, nutritious dish.

# What You’ll Need:

01 - 2 cups cooked chickpeas (1 can, 15 oz), drained and rinsed

02 - 1 cup cherry tomatoes, halved

03 - 1 cup cucumber, diced

04 - 1/3 cup red onion, finely chopped

05 - 1/2 cup red bell pepper, diced

06 - 1/4 cup Kalamata olives, pitted and sliced

07 - 1/3 cup feta cheese, crumbled

08 - 2 tablespoons fresh parsley, chopped

09 - 3 tablespoons extra-virgin olive oil

10 - 2 tablespoons fresh lemon juice

11 - 1 small garlic clove, minced

12 - 1/2 teaspoon dried oregano

13 - 1/4 teaspoon sea salt

14 - 1/4 teaspoon freshly ground black pepper

01 - Combine chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, and parsley in a large mixing bowl.

02 - Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until emulsified.

03 - Pour dressing over salad and toss gently to coat all ingredients evenly.

04 - Taste and adjust seasoning if needed. Serve immediately or refrigerate 30 minutes to meld flavors.

01 -

Everything comes together in under 15 minutes with zero cooking required
The flavors actually get better after sitting in the fridge making it perfect for meal prep

02 -

This salad tastes even better after an hour in the refrigerator so do not be afraid to make it ahead
The chickpeas will absorb some of the dressing so you might want to make an extra splash of oil and lemon just before serving leftovers

03 -

Pat your chickpeas completely dry with a paper towel before tossing to prevent a watery salad
Taste a cherry tomato before adding salt since their sweetness varies by season