Description
A refreshing and protein-packed Mediterranean chickpea salad loaded with vibrant vegetables, fresh herbs, and a zesty lemon-olive oil dressing. Perfect for lunch, meal prep, or a healthy side dish!
Ingredients
2 cups canned chickpeas (drained and rinsed)
1 cup cherry tomatoes (halved)
1 cucumber (diced)
1/2 red onion (thinly sliced)
1/3 cup Kalamata olives (pitted and halved)
1/4 cup crumbled feta cheese (optional for vegan)
1/4 cup fresh parsley (chopped)
Juice of 1 large lemon
3 tbsp extra virgin olive oil
1 garlic clove (minced)
1/2 tsp dried oregano
Salt and black pepper to taste
Instructions
1. In a large mixing bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Chill in the refrigerator for 20–30 minutes before serving for best flavor.
5. Serve cold as a main dish, side, or meal prep lunch.
Notes
For extra crunch, add diced red bell pepper or radishes.
Omit feta for a fully vegan salad.
Letting the salad rest helps the flavors meld better.
You can prep this salad up to 3–4 days in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 270
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 8mg