Mediterranean Chickpea Salad

Prep: 15 minutes | Cook: 0 minutes | Total: 15 minutes | Makes: 4 servings

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed

1 English cucumber, diced

1 pint cherry tomatoes, halved

½ small red onion, thinly sliced

½ cup crumbled feta cheese

¼ cup chopped fresh parsley

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

Instructions

In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, feta and parsley.

In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, salt and black pepper.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes before serving to let the flavors meld.

Notes: This salad keeps well in the refrigerator for up to 3 days. Add avocado just before serving if desired. For extra protein, top with grilled chicken, shrimp or quinoa.

Nutrition Facts (per serving)

Calories: 285 | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Sodium: 540mg | Fiber: 8g | Sugar: 5g | Calcium: 120mg | Iron: 3mg | Vitamin C: 18mg