Description
A refreshing no-bake salad with chickpeas, feta cheese, and fresh vegetables, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 3 cups cooked chickpeas (about two 15-oz cans, drained and rinsed)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, finely sliced
- 4 oz feta cheese, crumbled
- 1/2 cup pitted Kalamata olives, halved (optional)
- 1/2 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- Salt and black pepper to taste
Instructions
- Drain and rinse canned chickpeas; pat dry with paper towels.
- Chop cherry tomatoes, cucumber, red onion, and parsley; combine in a mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, oregano, salt, and pepper.
- Add chickpeas and olives to the bowl with vegetables, then pour the dressing over and toss gently.
- Fold in crumbled feta last and let the salad rest for 10–15 minutes before serving.
Notes
For a creamier texture, mash some chickpeas against the bowl. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg