Description
A vibrant, protein-packed chick peas salad recipe featuring crisp vegetables, salty feta, and a zesty lemon-herb vinaigrette.
Ingredients
2 cans (15 oz each) chickpeas, rinsed and drained
1 large English cucumber, diced
1 pint cherry tomatoes, halved
1/2 red onion, finely diced
1 red bell pepper, chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Rinse the canned chickpeas thoroughly in a colander under cold water and let them drain completely to ensure the best texture for your chick peas salad recipe.
Step 2: In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
Step 3: Add the drained chickpeas, diced cucumber, cherry tomatoes, red onion, and bell pepper to the bowl with the dressing.
Step 4: Toss all the ingredients together until they are evenly coated with the vinaigrette.
Step 5: Gently fold in the sliced Kalamata olives, crumbled feta cheese, and fresh parsley, taking care not to over-mix so the feta stays in chunks.
Step 6: Taste and adjust seasoning if necessary. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
To make this recipe vegan, simply omit the feta cheese. This salad stays fresh in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sides & Salads
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg
