Here’s a bright, refreshing, and protein-packed Mediterranean Chickpea Salad—a no-cook winner full of bold flavors and crisp textures. Perfect as a side or light main! 🧅🍋🫒
🥗 Mediterranean Chickpea Salad
Ingredients:
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ½ cup Kalamata olives, pitted & halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Optional: diced bell peppers or avocado for extra texture
For the Dressing:
- 3 tbsp olive oil
- 1½ tbsp lemon juice (fresh)
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt & pepper, to taste
Instructions:
- Prep the Salad:
- In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, and feta.
- Make the Dressing:
- Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
- Toss & Chill:
- Pour dressing over the salad and toss to coat evenly.
- Let it chill in the fridge for 15–20 minutes to let flavors mingle (optional but recommended).
- Serve:
- Garnish with fresh parsley and an extra squeeze of lemon if desired.
- Serve as a side, stuffed in pita, or over greens for a fuller meal.
Would you like a colorful photo-style image of this dish? I can generate one with the bright veggies, creamy feta, and shiny olives all beautifully tossed together!
