Description
A vibrant and refreshing Mediterranean-style salad featuring protein-packed chickpeas, salty feta cheese, and a zesty lemon-garlic dressing.
Ingredients
Scale
- 15 oz can chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Rinse the canned chickpeas under cold water and drain them thoroughly in a colander.
- Dice the cucumber, cherry tomatoes, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the chickpeas and the chopped vegetables.
- In a small bowl or jar, whisk together the olive oil, lemon juice, and minced garlic until emulsified.
- Pour the dressing over the chickpea mixture and toss well to coat every piece.
- Gently fold in the crumbled feta cheese and chopped parsley.
- Season with salt and pepper to taste, then serve immediately or chill for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean