Description
This one-bowl wonder of a salad is packed with chickpeas, olives, feta, and fresh veggies. It’s a fantastic make-ahead chickpea salad that stays fresh for a couple days in the fridge.
Ingredients
Scale
- 15 ounces canned chickpeas, rinsed and drained
- 1 English cucumber, halved and sliced into coins
- 2 cups halved cherry tomatoes
- 3/4 cup pitted kalamata olives, drained and halved
- 1/4 cup slivered red onion
- 6 ounces feta cheese, crumbled
- 1/4 cup chopped fresh dill
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar, optional
Instructions
- Step: In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill.
- Step: Drizzle with the olive oil and lemon juice then season with the kosher salt, freshly ground black pepper and sugar.
- Step: Toss gently and add the rest of the feta cheese. Adjust seasoning and serve or refrigerate overnight.
Notes
Feel free to use other acids in place of lemon juice such as white balsamic vinegar or champagne vinegar. To add more protein, you can include grilled salmon, baked shrimp, or shredded rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 976 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: Greek chickpea salad, Mediterranean, meal prep, vegetarian, healthy lunch