Description
A vibrant, plant-based salad featuring chickpeas, cucumbers, tomatoes, feta, and zesty lemon-oregano dressing. Fresh, hearty, and perfect for year-round meals.
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed
1 medium cucumber, diced
1 pint cherry tomatoes, halved
1 small red onion, finely chopped
1/2 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions
Combine chickpeas, cucumber, tomatoes, and red onion in a large bowl.
In a small bowl, whisk olive oil, lemon juice, oregano, garlic, salt, and pepper.
Pour dressing over salad and toss to coat.
Fold in crumbled feta cheese just before serving.
Chill in the refrigerator for 15-30 minutes before serving for best flavor.
Notes
Canned chickpeas may be substituted with 2 cups cooked dried chickpeas
Use sun-dried tomatoes instead of cherry for a meaty texture
Add 1/4 cup Kalamata olives or 1/2 cup roasted red peppers for extra flavor
Store in an airtight container in the fridge for up to 3 days
Serving over cooked quinoa or faro adds a heartier base
- Prep Time: 15
- Category: Dinner
- Method: Cold preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg