Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red apple vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl or measuring cup, whisk together olive oil, vinegar, minced garlic, and oregano; season with salt and pepper.
- Pour the dressing over the salad mixture and toss gently until well-coated.
- Fold in crumbled feta cheese carefully to avoid crushing it.
- Let the salad sit for at least 10 minutes before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg