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Mediterranean Chickpea Salad

Mediterranean chickpea salad combines chickpeas, crisp cucumber, tomatoes, olives, and feta with a lemony olive oil dressing. Toss everything together and let it stand for 10 minutes so the flavors meld.
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Prep Time 15 minutes
Resting 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 can (15 oz) chickpeas drained and rinsed
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 0.5 cup red onion finely diced
  • 0.5 cup kalamata olives pitted and halved
  • 4 oz feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 0.25 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

  1. In a large serving bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, feta, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat; let stand for 10 minutes before serving.

Notes

For the best texture, dice the cucumber and red onion evenly. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free version, omit the feta.