Ingredients
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Cucumber, diced: 1 medium
- Red onion, finely chopped: 1/4 cup
- Cherry tomatoes, halved: 1 pint
- Feta cheese, crumbled: 4 ounces
- Kalamata olives, halved: 1/2 cup
- Fresh parsley, chopped: 1/4 cup
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, chopped red onion, halved cherry tomatoes, crumbled feta cheese, and halved Kalamata olives.
- Step 2: Add the chopped fresh parsley to the bowl.
- Step 3: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
- Step 4: Pour the dressing over the salad and toss gently to combine all the ingredients.
- Step 5: Taste and adjust seasoning as needed. You may want to add more lemon juice, salt, or pepper.
- Step 6: Serve immediately or chill in the refrigerator for later. Chilling allows the flavors to meld together.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving so the dressing really soaks in.
- This salad is best served cold, but you can bring it closer to room temperature if preferred – avoid microwaving as the feta will melt.
- Serve this vibrant salad as a light lunch, a side dish with grilled chicken or fish, or even as a topping for pita bread.
- To prevent a soggy salad, add the tomatoes just before serving, as they tend to release moisture over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American