Description
This Greek Chickpea Salad is a fresh and flavorful dish packed with protein and veggies, tossed in a zesty homemade dressing. It’s perfect for a light lunch or a side dish at dinner.
Ingredients
Units
Scale
For the salad
- 1 1/2 cups Cooked Chickpeas, or 1 (15 ounce can) drained
- 1/2 large English Cucumber, quartered and sliced (about 1 cup)
- 1/2 large Red Bell Pepper, diced (about 1 cup)
- 1 cup Cherry Tomatoes, halved
- 1/2 medium Red Onion, thinly sliced (about 1 cup)
- 1/2 cup Pitted Kalamata Olives
- 1/4 cup Fresh Parsley, chopped
- 2 ounces Feta Cheese (block or crumbled), (about 1/2 cup)
For the dressing
- 1 Lemon, juiced (about 2 tablespoons)
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 2–3 cloves Garlic
- 1 teaspoon Dried Oregano, or 2 teaspoons fresh oregano
- 2–3 tablespoons Extra Virgin Olive Oil
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
- Prepare the salad: Combine chickpeas, cucumber, bell peppers, tomatoes, onions, olives, parsley, and feta cheese in a large bowl.
- Make the dressing: In a small bowl, whisk together lemon juice, vinegar, Dijon mustard, garlic, and oregano. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
- Toss and serve: Crumble feta cheese over salad, pour dressing, and toss gently to combine.
- Storage: Refrigerate dressed salad for up to 3 days or undressed salad for up to 5 days in an airtight container.
Notes
- Add salt sparingly to the dressing due to the sodium content in other ingredients.
- To prepare ahead, chop salad components and make dressing up to 2 days early, storing them separately until serving.
- Dress the salad just before serving for the best taste and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 283 kcal
- Sugar: 7g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 8mg
