Mediterranean Chickpea Salad with Feta
A fifteen-minute no-cook salad that gets better as it sits. Pack it for lunch the next day and you'll thank yourself.
- Total time
- 15 min
- Servings
- 4
- Calories
- 360
- Protein
- 14g
saladmediterraneanvegetarianno-cookmake-ahead
Ingredients
- 30 oz chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, finely diced
- 4 oz feta cheese, crumbled
- ½ cup kalamata olives, pitted and halved
- ¼ cup extra-virgin olive oil
- 1 lemon (juice of)
- 1 tsp dried oregano
- 1 tsp kosher salt and black pepper
Instructions
- 1
Rinse the chickpeas and pat them dry on a kitchen towel. Drying them helps the dressing cling.
- 2
Combine the chickpeas, cucumber, tomatoes, red onion, feta, and olives in a large bowl.
- 3
Whisk the olive oil, lemon juice, oregano, salt, and pepper together in a small bowl until emulsified.
- 4
Pour the dressing over the salad and toss gently to combine. Taste and adjust salt.
- 5
Let it sit for at least 5 minutes before serving so the flavors mingle. It keeps well in the fridge for two days.
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