Description

A quick, refreshing, and protein-packed Mediterranean chickpea salad bursting with fresh vegetables, herbs, and a zesty lemon dressing—ready in just 10 minutes.

Ingredients

Units Scale

1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
1/4 tsp dried oregano
Salt and pepper to taste
2 tbsp fresh parsley, chopped

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Instructions

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Sprinkle with chopped parsley and serve immediately or chill for 10–15 minutes for enhanced flavor.

Notes

For a vegan version, omit the feta or use a plant-based alternative.
Great as a side dish or a light main course.
Can be made ahead and stored in the fridge for up to 2 days.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 340mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 10mg