Make this fresh, protein-packed Mediterranean Chickpea Salad for a quick lunch, light dinner, or healthy side dish. It requires no cooking and is excellent for meal prep.
Author:ariathompson
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Salad
Method:No Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 English cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Vinaigrette:
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the vegetables: Halve the tomatoes, dice the cucumber, thinly slice the red onion, and halve the olives. Place all prepared vegetables and the drained chickpeas into a large mixing bowl.
Make the lemon vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
Combine ingredients: Pour the vinaigrette over the chickpea and vegetable mixture. Toss gently to coat everything evenly.
Add cheese and herbs: Gently fold in the crumbled feta cheese and chopped fresh parsley.
Serve or store: You can serve the salad immediately, or cover and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad is great for make ahead salad recipe preparation.
Notes
For best results when meal prepping, store the dressing separately and toss it with the salad just before serving to keep the vegetables crisp.
If you prefer a stronger Greek salad with chickpeas flavor, add 1/2 teaspoon of Dijon mustard to the vinaigrette.
This recipe is naturally vegetarian and offers a high protein packed salad lunch option.