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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

A fast, no-cook chickpea salad with tomatoes, cucumber, herbs, and lemon-olive oil dressing. Fresh, filling, and flexible works as a light main or a side. Easily made vegan and adaptable with grains or added protein.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 People
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern–inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 CANS chickpeas, drained
  • 1 CUP cherry tomatoes, halved
  • 1 cucumber, chopped
  • 1/2 CUP red onion, minced
  • 1/2 cup parsley, chopped
  • 1/2 cup crumbled feta
  • 3 tsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt & pepper to taste

Method
 

  1. Combine chickpeas, tomatoes, cucumber, onion, and parsley in a bowl.
  2. Whisk olive oil, lemon, oregano, salt, and pepper.
  3. Toss with the salad and top with feta.

Notes

  • Vegan: omit feta or swap for vegan feta.
  • Add grains: quinoa or farro boost texture.
  • Add protein: grilled chicken or tuna.