Description
This easy chickpea salad is full of Mediterranean-inspired flavors that keep it light and refreshing while still being protein-packed and satisfying! It makes a big batch of salad out of chickpeas plus crunchy chopped vegetables and creamy crumbled feta.
Ingredients
Scale
- 2 (15 ounce) cans chickpeas
- 3 cups diced English cucumbers (about 2 cucumbers)
- 3 cups diced roma tomatoes (about 4 tomatoes)
- ⅓ cup diced red onion
- ⅓ cup chopped flat-leaf parsley
- ⅓ cup crumbled feta
Italian Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh-squeezed lemon juice
- 1 ½ teaspoons Italian seasoning (or oregano)
- ½ teaspoon garlic powder
- Salt & pepper, to taste
Instructions
- Add all of the salad ingredients to a large bowl.
- In a small bowl, mix together the dressing ingredients.
- Drizzle the dressing on top of the salad and toss to mix. Taste and season with additional seasoning or lemon juice (for tartness) depending on personal preference.
- For best flavor, chill the salad (covered) in the fridge for an hour before serving. Stir well before serving.
Notes
- To help save time and get a small, even chop on your vegetables, try using a vegetable chopper.
- Prep Time: 20 minutes
- Category: Salad, Side Dish
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 222
- Sugar: 3.1g
- Sodium: 346g
- Fat: 11.3g
- Saturated Fat: 2.3g
- Carbohydrates: 25.6g
- Fiber: 5.2g
- Protein: 6.4g
- Cholesterol: 6mg
Keywords: chickpea, salad, tomato, cucumber, mediterranean, vegan, vegetarian, gluten free, easy, chopped, feta