Ingredients

For the Salad:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large cucumber, chopped
  • 1½ cups cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives
  • ¾ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

1. Prepare the Vegetables: Wash and chop the cucumber, tomatoes, and red onion into bite-sized pieces.

2. Prepare Chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.

3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper.

4. Combine Ingredients: In a large salad bowl, add chickpeas, cucumber, tomatoes, red onion, and Kalamata olives.

5. Add Feta Cheese: Gently mix in the crumbled feta cheese and fresh parsley.

6. Dress the Salad: Pour the lemon dressing over the salad and toss gently until everything is evenly coated.

7. Chill and Serve: Refrigerate for 15–20 minutes to allow the flavors to blend. Serve fresh and enjoy!

Tips

  • Add fresh mint for extra freshness.
  • Use fresh lemon juice for the best flavor.
  • Add grilled chicken for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious, refreshing, and protein-packed Mediterranean salad!