Greek Chickpea Salad
Hearty chickpeas, crisp cucumber, briny olives, and tangy feta dressed with lemon and oregano, a vegetarian power lunch that sticks with you.
15minutes
4servings
340calories
14gprotein
$1.80per serving
Ingredients (serves 4)
- 2 cans chickpeas
- 2 cucumbers
- 1 cup cherry tomatoes
- 1/2 cup olives
- 1 red onion
- 8 oz feta cheese
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon oregano
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Drain and rinse chickpeas.
- 2
Chop cucumbers, halve tomatoes, chop olives, and thinly slice red onion.
- 3
Crumble feta cheese into large bowl.
- 4
Combine chickpeas, cucumber, tomatoes, olives, and onion in bowl.
- 5
Whisk olive oil, lemon juice, oregano, salt, and pepper. Pour over salad and toss gently.
- 6
Let sit for 10 minutes before serving to allow flavors to meld.
