Description
Chickpea Feta Salad is a bright, refreshing Mediterranean-style dish made with tender chickpeas, crisp vegetables, creamy feta cheese, and a vibrant lemon dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed (15 oz / 425g)
- 1 cup cucumber, diced (150g)
- 1 cup cherry tomatoes, halved (150g)
- 1/4 cup red onion, finely diced (40g)
- 1/2 cup feta cheese, crumbled (75g)
- 1/4 cup fresh parsley, chopped
- 1/4 cup Kalamata olives, sliced (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
Instructions
- Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- Drain and rinse the chickpeas thoroughly. Pat them dry with paper towels to remove excess moisture.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and black pepper until well combined.
- In a large mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, parsley, and olives.
- Pour the lemon dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle crumbled feta cheese over the salad and toss lightly.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to blend.
Notes
- This salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or radishes.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Chickpea Feta Salad, Mediterranean salad, healthy salad, summer salad