Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Directions:
- Prep the Veggies:
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese. - Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. - Toss the Salad:
Pour dressing over the chickpea mixture and toss until well coated. - Chill & Serve:
Let it sit for 10–15 minutes for flavors to meld. Garnish with fresh parsley and serve chilled or at room temp.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Kcal: ~280 kcal per serving
Servings: 4