Ingredients
Scale
- 2 cans chickpeas (15-ounce cans, drained and rinsed)
- 0.5 cup red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (peeled, seeded, and diced)
- 0.5 cup Kalamata olives (pitted and halved)
- 4 ounces feta cheese (crumbled)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup fresh mint (chopped)
- 0.25 cup olive oil (extra virgin preferred)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 0.5 teaspoon dried oregano
- Salt and black pepper (to taste)
Instructions
- Gather all ingredients on your countertop for easy access.
- Chop the red onion, cucumber, parsley, mint, and halve the cherry tomatoes using a sharp knife.
- In a large mixing bowl, combine chickpeas, chopped vegetables, Kalamata olives, crumbled feta cheese, parsley, and mint.
- In a separate bowl or jar, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Serve immediately or chill in the refrigerator for about 30 minutes to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg