Description
Protein-packed Mediterranean chickpea salad with 14g protein per serving. Ready in 10 minutes with chickpeas, feta, olives, and fresh vegetables in lemon-oregano dressing.
Ingredients
2 cans (15 oz each) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
3 tbsp extra virgin olive oil
Juice of 1 lemon (3 tbsp)
1 tsp dried oregano
Salt and black pepper to taste
Fresh parsley, chopped
Instructions
1. Rinse chickpeas thoroughly under cold water until water runs clear. Drain completely.
2. Prepare vegetables: halve cherry tomatoes, dice cucumber and bell pepper, finely chop red onion.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, onion, and olives.
5. Pour dressing over salad and toss gently to coat evenly.
6. Fold in crumbled feta and chopped parsley.
7. Chill for 15-20 minutes to allow flavors to meld before serving.
Notes
Rinse canned chickpeas for 2 minutes to remove metallic taste.
Soak diced red onion in ice water for 10 minutes to reduce sharpness.
Add feta when salad is slightly chilled for better distribution.
Salad improves with time – flavors meld beautifully overnight.
Store covered in refrigerator for up to 4-5 days.
- Prep Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6
- Sodium: 580
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 14
- Cholesterol: 15