Mediterranean Chickpea Cucumber Tomato Salad

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and olives.
2. 2 In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Sprinkle with feta cheese and parsley.
5. 5 Serve immediately or chill for flavors to meld.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add avocado slices for a creamy texture.
• Substitute lemon juice for red wine vinegar for a tangier taste.

Substitutions

• Use fresh oregano if you have it on hand.
• Substitute feta with vegan cheese for a dairy-free option.

Pairings

• Warm pita bread
• Grilled chicken
• Falafel

Nutrition

Tips

• For a heartier salad, add some cooked quinoa or farro.
• Letting the salad sit for an hour in the fridge really lets the flavors shine.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served chilled.

Freezing: Does not freeze well due to the texture of cucumbers and feta.

Serving Suggestions

• Pair with grilled chicken or falafel for a complete meal.
• Serve with warm pita bread for a satisfying appetizer.

FAQ