Description
This Chickpea Cucumber Feta Salad is a refreshing and flavorful dish that comes together quickly. With a Mediterranean flair, this salad is perfect for a light lunch or as a side dish for dinner.
Ingredients
Scale
Salad:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 1/2 cups diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup finely diced red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Combine and Chill: Pour the dressing over the salad and toss gently to combine. Chill for at least 10 minutes before serving to let the flavors meld.
- Serve: Serve the salad cold or at room temperature.
Notes
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
- You can add diced avocado or kalamata olives for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
