Mediterranean Chickpea and Cucumber Salad

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

Steps

1. 1 In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives.
2. 2 In a small bowl, whisk together the olive oil, lemon juice, and oregano.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Season with salt and pepper to taste.
5. 5 Sprinkle with crumbled feta cheese and fresh parsley before serving.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add diced bell peppers for extra crunch and color.
• Substitute feta with vegan cheese for a dairy-free option.

Substitutions

• If you're out of Kalamata olives, use any pitted black olives.
• Lemon juice can be replaced with lime juice for a tangy twist.

Pairings

• Grilled fish
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, let the salad marinate in the fridge for at least 30 minutes before serving.
• Add a pinch of red pepper flakes for a spicy kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served fresh, but give it a good toss before enjoying.

Freezing: Does not freeze well due to the texture of the vegetables and the dressing.

Serving Suggestions

• Pair with grilled chicken or falafel for a hearty meal.
• Serve alongside warm pita bread for a delightful appetizer.

FAQ