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Avena Recipes

Mediterranean Chickpea Salad

A healthy and refreshing chickpea salad with cucumber, tomatoes, olives, feta cheese, and a bright lemon-herb dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 cucumber diced
  • 1 1/2 cups cherry tomatoes halved
  • 1/3 cup red onion finely chopped
  • 1/2 cup Kalamata olives sliced
  • 150 g feta cheese crumbled
  • 1/4 cup fresh parsley chopped
Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

Drain and rinse the chickpeas thoroughly.
    Place chickpeas, cucumber, tomatoes, onion, olives, and parsley in a large bowl.
      In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
        Pour the dressing over the salad and toss gently.
          Add crumbled feta cheese and mix lightly.
            Serve immediately or refrigerate for 20 minutes before serving.

              Notes

              For extra Mediterranean flavor, add diced bell peppers, fresh mint, or chopped sun-dried tomatoes. This salad keeps well in the refrigerator for up to 4 days.