Easy Mediterranean Chickpea Salad with Feta and Zesty Lemon Dressing
Make this fresh, protein-packed Mediterranean Chickpea Salad. It is a quick, no-cook recipe perfect for a healthy lunch, light dinner, or meal preparation.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until combined. Set aside.
- Prepare the vegetables: Chop the cucumber, halve the tomatoes, finely chop the red onion, and halve the olives. Place all chopped vegetables, rinsed chickpeas, and fresh parsley into a large mixing bowl.
- Combine: Pour the prepared lemon dressing over the chickpea and vegetable mixture. Toss gently to coat everything evenly.
- Add feta: Gently fold in the crumbled feta cheese, if using.
- Serve or store: You can serve the salad immediately, or cover and refrigerate for at least 15 minutes to allow the flavors to meld. This salad keeps well for meal prep.
Notes
- For a vegan version, omit the feta cheese.
- This salad tastes better if you let it rest in the refrigerator for 30 minutes before serving.
- You can substitute orzo pasta for a heartier meal, cooking it according to package directions first.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
- Cholesterol: 15