Chickpea Greek Salad
A robust and balanced Chickpea Greek Salad that combines fiber-rich chickpeas with fresh vegetables, offering a satisfying crunch and tangy finish. Perfect for meal prep and easily adaptable for various diets.
Ingredients
- 2 cans (15 oz each) Canned Chickpeas (Garbanzo Beans), rinsed and drained
- 1 large English Cucumber, diced
- 2 cups Cherry or Grape Tomatoes, halved or quartered
- 1 medium Red Bell Pepper, diced
- 1/2 medium Red Onion, finely diced
- 1/2 cup Kalamata Olives, pitted and sliced
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Fresh Parsley, chopped
- 1/3 cup Extra Virgin Olive Oil
- 3 tablespoons Fresh Lemon Juice
- 1 teaspoon Dried Oregano
- Salt and Black Pepper to taste
Instructions
- Prepare the Base: Rinse and drain the chickpeas, then place them in a large mixing bowl.
- Chop the Vegetables: Dice the cucumber, slice the tomatoes, and dice the bell pepper and onion. Add to the bowl.
- Add the Flavor Accents: Incorporate olives, feta, and parsley into the bowl.
- Whisk the Vinaigrette: Combine olive oil, lemon juice, oregano, salt, and pepper in a separate bowl and whisk until emulsified.
- Toss and Marinate: Pour the dressing over the salad, toss gently, and let sit for 15-30 minutes before serving.
Notes
Use high-quality feta for best flavor. Store leftovers in an airtight container in the fridge for 3-4 days. Add fresh herbs just before serving for optimal freshness.