Description
Bright flavors burst as creamy chickpeas mingle with crisp veggies, briny olives, and crumbly feta. A zesty lemon-oregano dressing ties it all together, transporting you to sunlit seaside tables with every forkful.
Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup bell pepper chopped
- 1/4 cup kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl combine chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, olives, feta, and parsley.
- In a small bowl whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well emulsified.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld.
- Give the salad a final toss before serving and adjust seasoning if needed.
Notes
- For extra flavor, chill the salad in the refrigerator for 30 minutes before serving.
- Substitute fresh oregano or basil for dried oregano if available.
- Add a pinch of red pepper flakes for a hint of heat.
- This salad stores well in an airtight container for up to 2 days.