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Greek Chickpea Salad

A refreshing and vibrant salad, packed with protein and healthy fats, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, rinsed and drained Use canned chickpeas for quick preparation.
  • 1 cup cherry tomatoes, halved Choose firm tomatoes for optimal flavor.
  • 1 medium cucumber, diced Select a crisp cucumber.
  • 1/4 cup feta cheese, crumbled Can be substituted with avocado for a dairy-free option.
  • 1/4 cup Kalamata olives, pitted and sliced Green olives can be a good substitute.
  • 2 tablespoons olive oil Opt for high-quality olive oil for better taste.
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Adjust seasoning as needed.
  • for garnish Fresh parsley or mint Adds freshness and color.

Method
 

Preparation
  1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and olives, ensuring even distribution of ingredients.
  2. In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
  3. Pour the dressing over the salad and gently toss to combine, ensuring each ingredient is coated.
  4. Taste the salad and adjust the seasoning if necessary.
  5. Garnish with fresh parsley or mint just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For meal prep, keep the ingredients separate from the dressing until serving.