Description
A fresh and colorful Mediterranean Chickpea Salad made with chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, Kalamata olives, feta cheese, parsley, and a bright lemon dressing.
Ingredients
2 cans chickpeas, drained and rinsed
1 English cucumber, diced
1½ cups cherry tomatoes, halved
1 bell pepper, diced
½ small red onion, finely diced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Soak the diced red onion in cold water for 5 to 10 minutes. Drain well.
2. Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
3. Add the chickpeas, cucumber, tomatoes, bell pepper, onion, olives, feta, and parsley to a large bowl.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for 15 to 20 minutes if desired. Toss again before serving.
Notes
Use an English cucumber for the best texture, or remove the seeds from regular cucumbers before chopping.
Taste before adding extra salt because the feta and Kalamata olives are naturally salty.
Store in an airtight container in the refrigerator for up to 4 days.
This salad is not recommended for freezing because the vegetables become watery after thawing.
To make it vegan, omit the feta or use a dairy-free feta alternative.
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 265 kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 8mg