Mediterranean Chickpea & Feta Salad
A vibrant no-lettuce salad packed with protein-rich chickpeas, fresh vegetables, briny olives, and tangy feta cheese. Tossed with a bright lemon-oregano dressing, this Mediterranean classic is perfect for meal prep or a quick lunch.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
Method
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, olives, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Add crumbled feta cheese and fresh herbs.
- Toss gently one more time.
- Let sit for 10 minutes to allow flavors to meld, or serve immediately.
- Enjoy at room temperature or chilled.
Nutrition Information
Calories
320
Protein
14g
Carbohydrates
32g
Fat
16g
Fiber
10g
Sugar
6g
