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