Ingredients
2 cans (15 oz each) chickpeas, rinsed and drained
1 large English cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Rinse the chickpeas under cold water in a colander and drain thoroughly. Pat dry with a paper towel to remove excess moisture.
Step 2: In a large mixing bowl, combine the chickpeas, diced cucumber, red bell pepper, red onion, parsley, and mint.
Step 3: In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well emulsified.
Step 4: Pour the dressing over the chickpea mixture and toss gently to ensure all ingredients are evenly coated.
Step 5: Fold in the crumbled feta cheese carefully to keep some larger chunks intact.
Step 6: Let the salad rest for at least 20-30 minutes before serving to allow the flavors to meld together.
Notes
For a vegan version, omit the feta cheese. This salad stays fresh in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: chickpea salad recipe, mediterranean salad, healthy side dish, vegetarian recipe, meal prep salad
