Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, Kalamata olives, feta cheese, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.
Notes
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You can substitute the feta cheese with goat cheese or halloumi. Add grilled chicken or shrimp for extra protein. For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg