Greek · lunch

Greek Chickpea Salad

Name: Greek Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Greek
Ingredients: Canned chickpeas, drained, 1 can (about 250 g); Cucumber, 1 medium; Tomatoes, 2 medium; Red onion, 1/2 small; Feta cheese, 1/2 cup crumbled (about 60 g); Kalamata or black olives, 10 olives; Extra virgin olive oil, 2 tbsp; Lemon juice, 2 tbsp; Fresh parsley, 1/4 cup chopped; Dried oregano, 1 tsp; Salt and pepper, to taste

Chickpeas, crisp cucumber, tomato and feta in a lemon and olive oil dressing, ready in ten minutes.

10 min2 servings

44516g43g26g

Everything in this salad is raw or canned, so it comes together while you chop. It keeps well in the fridge for a day.

Ingredients

Canned chickpeas, drained1 can (about 250 g)
Cucumber1 medium
Tomatoes2 medium
Red onion1/2 small
Feta cheese1/2 cup crumbled (about 60 g)
Kalamata or black olives10 olives
Extra virgin olive oil2 tbsp
Lemon juice2 tbsp
Fresh parsley1/4 cup chopped
Dried oregano1 tsp
Salt and pepperto taste

Steps

Rinse and drain the chickpeas and put them in a large bowl.
Cut the cucumber and tomatoes into bite-size chunks and slice the red onion thinly. Add them to the bowl with the olives.
Whisk the olive oil, lemon juice, oregano, salt and pepper in a small bowl.
Pour the dressing over the salad, add the parsley and toss.
Crumble the feta over the top and serve right away or chill for up to a day.

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Adapted from My Greek Dish