Description
This Chickpea Greek Salad is a fresh and vibrant dish perfect for a quick, nutritious meal. Combining a variety of colorful vegetables with protein-rich chickpeas, tangy feta cheese, and a zesty lemon-oregano dressing, this salad comes together in just 10 minutes, making it an ideal healthy option for busy days.
Ingredients
Salad
- 3 cups mixed greens
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 2 Persian cucumbers, halved and sliced
- 1/2 cup red onion, diced
- 1/2 cup kalamata olives, pitted
- 1/3 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- Juice from 1/2 lemon
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Combine Salad Ingredients: In a large serving bowl, add the mixed greens, rinsed and drained chickpeas, halved grape tomatoes, sliced Persian cucumbers, diced red onion, pitted kalamata olives, and crumbled feta cheese. Gently toss them together to distribute evenly.
- Prepare Dressing: In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until the dressing is well emulsified and aromatic.
- Dress and Toss Salad: Pour the prepared Greek salad dressing over the salad mixture. Toss gently to coat all ingredients thoroughly with the dressing. Adjust seasoning with additional salt and black pepper if needed. Serve immediately for best freshness.
Notes
- Use fresh lemon juice for the best vibrant flavor in the dressing.
- Rinsing canned chickpeas reduces sodium and improves texture.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- Add fresh herbs like parsley or mint for extra flavor if desired.
