Name: Mediterranean Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4-6
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed; 1 English cucumber, diced into 1/2-inch pieces; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1/2 red onion, finely diced; 1/2 cup kalamata olives, pitted and halved; 4 oz feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh mint leaves, chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

After rinsing and draining the chickpeas, combine them in a large bowl with the diced cucumber, halved cherry tomatoes, diced red bell pepper, and finely diced red onion.
Add olives and herbs

Add the kalamata olive halves, chopped fresh parsley, and mint leaves to the bowl. Toss gently to combine all ingredients evenly.
Make the dressing

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
Combine and season

Pour the dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasonings as needed.
Add the cheese

Sprinkle the crumbled feta cheese over the top of the salad. For best flavor, fold half the feta into the salad and use the other half as a garnish on top.
Chill and serve

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad can be made up to 24 hours in advance, though it's best enjoyed the same day.

Mediterranean Chickpea Salad

Ingredients

Instructions

Nutritional Information