Ingredients
1 (15-ounce) can chickpeas, rinsed and drained
1 large cucumber, chopped
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
4 ounces feta cheese, crumbled
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. Set aside.
Step 2: In a large mixing bowl, combine the chopped cucumber, cherry tomatoes (halved), drained and rinsed chickpeas, sliced red onion, pitted Kalamata olives, and crumbled feta cheese.
Step 3: Add the freshly chopped parsley and mint to the vegetable and chickpea mixture.
Step 4: Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything together until all ingredients are evenly coated with the dressing.
Step 5: Serve immediately, or let it sit for 15-20 minutes for the flavors to deepen. Enjoy as a main meal or a side dish.
Notes
For best results, use fresh, high-quality ingredients. If making ahead, store dressing separately and combine just before serving to prevent greens from wilting (if adding them). This salad can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: salad recipes, mediterranean salad, power bowl, chickpea salad, feta salad, healthy lunch, vegetarian salad, easy salad, meal prep salad, summer salad
