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Chickpea Salad

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A light and refreshing salad featuring chickpeas, crunchy cucumbers, briny kalamata olives, sweet tomatoes, sharp red onions, and creamy feta cheese, all tossed in a tangy lemon vinaigrette.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 1 can (15 oz) chickpeas, drained and rinsed Rinse canned chickpeas to remove excess sodium.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and sliced You can use green olives for a milder flavor.
  • 1/2 cup feta cheese, crumbled Substitute with goat cheese for variation.
  • Juice of 1 lemon lemon juice
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • Fresh herbs (like parsley or mint) for garnish

Method
 

Preparation
  1. In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, and kalamata olives.
  2. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
  3. Pour the dressing over the salad ingredients and toss gently to coat.
  4. Finally, sprinkle the feta cheese on top and give it one last light toss.
  5. Serve immediately or let it chill in the refrigerator for about 15 to 30 minutes for the flavors to meld together.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 11gSaturated Fat: 3gSodium: 600mgFiber: 7gSugar: 4g

Notes

To store leftovers, place the salad in an airtight container and refrigerate. It should stay fresh for about 3 days. For optimal crunchiness, keep the dressing separate until ready to serve.
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