Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Total time: 15 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1/2 cup chickpeas, 1/2 cucumber, 1/2 cup cherry tomatoes, 1/4 red onion, 6-8 Kalamata olives, 2 tbsp crumbled feta cheese, 2 tbsp olive oil, 1 tbsp

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15 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1/2 cup chickpeas, 1/2 cucumber, 1/2 cup cherry tomatoes, 1/4 red onion, 6-8 Kalamata olives, 2 tbsp crumbled feta cheese, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp dried oregano, Salt and pepper to taste

Ingredient substitutions

Kalamata olives Use an equal amount of another pitted briny olive, such as green olives.
Feta cheese Use an equal amount of crumbled goat cheese for a similarly tangy, creamy finish.
Dried oregano Use about 1 teaspoon chopped fresh oregano in place of 1/2 teaspoon dried.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein11 g

Carbohydrates36 g

Fat19 g

Fiber 9 g · Sugar 7 g · Sodium 700 mg

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Enjoy a refreshing Mediterranean chickpea salad with a blend of chickpeas, cucumbers, cherry tomatoes, red onions, Kalamata olives, and crumbled feta cheese, all tossed in a lemon-herb vinaigrette.

Salad Mediterranean

Steps

Rinse and drain the chickpeas. 2. Dice the cucumber, cherry tomatoes, and red onion. 3. Pit and slice the Kalamata olives. 4. In a bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese. 5. In a small jar, mix the olive oil, lemon juice, oregano, salt, and pepper to make the vinaigrette. 6. Pour the vinaigrette over the salad and toss gently to coat. 7. Serve chilled and enjoy!

Tips for Mediterranean Chickpea Salad

For the best texture, keep the cucumber and tomatoes in distinct, bite-sized pieces rather than chopping them very finely.
The feta and olives add salt, so taste the dressed salad before adding much extra seasoning.
A short rest after tossing lets the chickpeas take on the lemon-herb flavor; the vegetables will stay crispest if served soon.

Drink pairing

a crisp, dry rosé
Its bright, refreshing character complements the lemon dressing, briny olives, and tangy feta without overwhelming the chickpeas.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers promptly in a covered container and eat within 3–4 days. The vegetables may release liquid as they sit; drain it off and toss before serving.