Greek Chickpea Salad
Easy to make chickpea salad, loaded with fresh veggies and toss in with a homemade Greek dressing. Ready in just 15 minutes.
Servings: 6
Ingredients
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1-2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
For the salad:
- 1 large cucumber halved lengthways, seeded and sliced
- 12 ounces cherry tomatoes halved
- 1 yellow or orange bell pepper deseeded and diced
- ½ red onion thinly sliced
- 14 ounces chickpeas one can, rinsed and drained
- 10 ounces pitted Kalamata olives
- A bunch of parsley finely chopped
- 3.5 ounces feta cheese crumbled
Instructions
- In a small jar add all dressing ingredients and shake vigorously to emulsify.
- Prep all the veggies and add them to a large salad bowl together with the chickpeas and feta cheese.
- Drizzle with the dressing and toss to combine.
- Enjoy!
Notes
- Use fresh veggies for the best flavors. Using dried parsley won't be ideal.
- Great make-ahead recipe. It is ok to mix the dressing in and store it in the fridge a few hours ahead. The dressing will soak in nicely and taste even better.
- Serve the salad cold. Make an hour ahead if possible and store in the fridge.
- Use avocado oil in place of olive oil if preferred.
- You may use vine-ripe tomatoes chopped into smaller pieces. But I prefer cherry or grape tomatoes because they have a hint of sweetness to them.
- Store in a container in the fridge for up to 5 days.
Nutrition
Calories: 278kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1306mg | Potassium: 378mg | Fiber: 6g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 52mg | Calcium: 154mg | Iron: 2mg