Description
A fresh Mediterranean Chickpea Greek Salad with crisp vegetables, feta cheese, and a bright lemon olive oil dressing.
Ingredients
Scale
- 15 oz chickpeas, rinsed and drained
- 2 Persian cucumbers, sliced
- 3 cups salad greens
- 1 cup grape tomatoes, halved
- 1/2 cup Kalamata olives
- 1/2 cup diced red onion
- 1/3 cup crumbled feta cheese
- Juice of 1/2 lemon
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
Instructions
- Combine salad greens, chickpeas, cucumbers, tomatoes, red onion, olives, and feta in a bowl.
- Whisk lemon juice, olive oil, salt, pepper, and oregano in a small bowl.
- Pour dressing over salad and toss gently.
- Serve immediately or chill briefly before serving.
Notes
- Dry chickpeas well before use.
- Add dressing shortly before serving.
- Store leftovers up to 3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 48 g
- Saturated Fat: 9 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 25 mg