Greek Chickpea Cucumber Salad

• 1 15-ounce can chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• salt to taste
• black pepper to taste

Steps

1. 1 In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, olives, and parsley.
2. 2 In a small bowl, whisk together olive oil, lemon juice, and dried oregano.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Season with salt and black pepper to taste.
5. 5 Serve immediately or chill for 30 minutes to let the flavors meld.

Nutrition

Tips

• For extra creaminess, smash a few chickpeas in the bowl before tossing.
• Add avocado for a creamy texture and extra healthy fats.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss gently before serving.

Serving Suggestions

• Pair with warm pita bread or grilled chicken for a complete meal.
• Great as a side dish for Mediterranean-inspired dinners.

FAQ