Description
The Greek Chickpea Salad offers a masterclass in textural contrast and vibrant acidity, combining creamy chickpeas, crisp cucumbers, and juicy tomatoes for a refreshing, nutrient-dense meal.
Ingredients
Scale
2 cans 15 oz Chickpeas (Garbanzo Beans)
1 each English Cucumber
1 pint Cherry Tomatoes
1/2 each small Red Onio
1/2 cup Kalamata Olives
1/2 cup Feta Cheese (crumbled)
1/4 cup Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
2 tbsp Lemon Juice
1 tsp Dried Oregano
1/4 cup Fresh Parsley (chopped)
Kosher Salt to taste
Black Pepper to taste
Instructions
- Drain and rinse the chickpeas under cold running water until the foam disappears and shake off excess moisture
- Finely dice the red onion and macerate it in a small bowl with red wine vinegar and lemon juice for 10 minutes
- Cut the English cucumber into quarter-inch cubes and halve the cherry tomatoes. Slice the Kalamata olives into rounds
- In a large mixing bowl, whisk together the macerated onions and their liquid, olive oil, oregano, salt, and pepper to create an emulsio
- Fold in the chickpeas, cucumber, tomatoes, and olives gently to coat
- Fold in crumbled feta cheese and chopped parsley, then let the salad sit at room temperature for at least 20 minutes before serving
Notes
For added crunch, salt the diced cucumbers for 10 minutes and pat dry before adding to the salad.
This salad can be stored in the refrigerator for up to 4-5 days and tastes better the next day.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 20 mg