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A bright bowl of Mediterranean Cucumber Chickpea Salad with feta and olives

Mediterranean Cucumber Chickpea Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cups English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic , minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
  2. In a large salad bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, and sliced Kalamata olives.
  3. Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure even coating.
  4. Gently fold in the crumbled feta cheese and chopped parsley to avoid breaking the cheese apart excessively.
  5. Serve immediately at room temperature or refrigerate for 30 minutes to allow the flavors to develop.