Mediterranean Chickpea Salad

A bright, protein-packed salad full of crunchy vegetables, herbs and a zippy lemon dressing. Great as a light lunch or a make-ahead side.

Prep: 15 min · Cook: No cooking · Serves: 4

Ingredients

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• ½ cup crumbled feta
• ¼ cup chopped parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Combine the chickpeas, cucumber, tomatoes, red onion and parsley in a large bowl.
2. Whisk the olive oil, lemon juice, oregano, salt and pepper in a small bowl.
3. Pour the dressing over the salad and toss gently.
4. Fold in the feta and let it sit 10 minutes for the flavors to meld before serving.

Tips

This salad keeps well for up to 3 days — add the feta and dressing just before serving if making it ahead.