Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and halved Kalamata olives.
- Step 2: Add the chopped fresh parsley to the bowl.
- Step 3: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Step 4: Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
- Step 5: Taste and adjust seasoning as needed, adding more salt, pepper, lemon juice, or oregano to your preference.
- Step 6: Serve immediately or chill for later. The salad is best served at room temperature or slightly chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will actually meld beautifully overnight!
- Gently reheat any leftover salad in the microwave for 30 seconds to a minute, avoiding overcooking which can make the vegetables soggy.
- Serve this vibrant salad alongside grilled chicken or fish for a complete and satisfying Mediterranean-inspired meal.
- For extra zing, add a finely diced jalapeƱo or a sprinkle of red pepper flakes to the dressing before tossing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American