Description
A bright, fresh, and textured salad blending creamy chickpeas with vegetables, olives, and feta in a lemony olive oil dressing.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the canned chickpeas well. Pat them dry with a clean towel if you want less dressing dilution. Halve the cherry tomatoes, diced the cucumber and bell pepper, finely chop the red onion, slice the olives, and chop the parsley. Crumble the feta. Gather the olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley. Toss gently to mix the ingredients so nothing breaks apart.
- No cooking required. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until the dressing emulsifies. Taste and adjust salt or lemon for brightness. Pour the dressing over the salad and toss to coat everything evenly.
- Serve immediately for crisp texture, or chill in the refrigerator for 30 minutes to let flavors meld. Garnish with a little extra parsley or a sprinkle of feta before serving.
Notes
For a firmer salad, pat chickpeas dry and store dressing separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg