Bright Mediterranean chickpea salad with lemon, olives, cucumber, and herbs—ready in 15 minutes for a light meal.
# Ingredient List:
→ Salad
01 - 2 cups cooked chickpeas (or 1 (15-oz) can, drained and rinsed)
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, finely diced
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 1/4 cup crumbled feta cheese (optional; omit to keep dairy-free)
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Dressing
09 - 1 large lemon, juiced (about 3 tablespoons juice)
10 - 3 tablespoons extra-virgin olive oil
11 - 1 garlic clove, minced
12 - 1/2 teaspoon dried oregano
13 - Salt, to taste
14 - Black pepper, to taste
# How to Make:
01 - In a large mixing bowl combine the cooked chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta (if using), chopped parsley and chopped mint. Toss gently to mix evenly.
02 - In a small bowl or jar whisk together the lemon juice, extra-virgin olive oil, minced garlic, dried oregano, a pinch of salt and a few grinds of black pepper until emulsified.
03 - Pour the dressing over the salad and toss gently until all components are evenly coated, taking care not to bruise the herbs.
04 - Taste and adjust salt and pepper as needed. Let the salad sit refrigerated for 30 minutes if time allows to let flavours meld, or serve immediately for a crisper texture.
05 - Serve chilled or at room temperature as a light main, side dish, or part of a mezze selection. Optionally accompany with warm pita or additional protein if desired.
