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Mediterranean Chickpea Salad

Course Salad
Cuisine Mediterranean
Prep Time 18 minutes
Servings 8

Ingredients

Salad

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 2 cups cherry tomatoes, halved
  • ¼ cup red onion, diced
  • 4 oz feta cheese, diced or crumbled
  • ¼ cup finely chopped parsley

Dressing

  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Preparation

  1. Add all of the salad ingredients to a mixing bowl. Add all dressing ingredients to a shaker and shake until combined. Pour the Greek dressing over the salad and give it a gentle stir. Add salt and pepper as needed. Transfer everything to a large bowl and serve.

Recipe Notes

This will store well in the fridge for about 5 days in an airtight container.