Mediterranean Chickpea Salad
A colorful mix of chickpeas, veggies, feta, and herbs tossed in a bright lemon dressing—perfect for lunch, meal prep, or a picnic side.
Print Recipe
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 large cucumber diced
- 1 red bell pepper diced
- 2 cups cherry tomatoes halved
- 1/4 cup red onion diced
- 4 ounces feta cheese crumbled
- 1/4 cup finely chopped parsley
- 1/3 cup Kalamata olives pitted and sliced (optional)
Lemon vinaigrette:
- 3 tablespoons olive oil
- 1.5 tablespoons lemon juice
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Add the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, feta, parsley, and olives to a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve right away or let it chill in the fridge for even more flavor.
Servings: 6