Description
A bright, tangy, and filling 5-ingredient Mediterranean chickpea salad that comes together in just 10 minutes. Perfect for busy weeknights, meal prep, and kid-approved lunches.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup (150g) feta cheese, crumbled
- 1 large English cucumber, diced
- 1 small red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup (60ml) fresh lemon juice
- 1/3 cup (80ml) extra virgin olive oil
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- Drain and rinse the chickpeas in a colander under cold water until bubbles stop forming. Shake to remove excess water.
- In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Dice the cucumber and finely dice the red onion. If sensitive to raw onion, soak diced onion in cold water for 10 minutes, then drain.
- In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, red onion, and olives.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Gently fold in the crumbled feta cheese last to keep the chunks intact.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Notes
Rinsing the chickpeas is essential to remove starchy liquid. For best flavor, let the salad chill for 30 minutes. Do not freeze this salad as cucumbers will turn to mush. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 7
- Protein: 12
Keywords: Mediterranean chickpea salad, healthy meal prep, quick dinner, vegetarian salad, chickpea and feta, lemon dressing, family friendly meals