Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions:
- Prepare Chickpeas: If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas, cook them according to package instructions until tender. Allow them to cool.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese (if using), chopped parsley, and chopped mint leaves. Toss gently to mix.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Dress Salad: Pour the dressing over the chickpea salad mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Chill (Optional): Cover the salad bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the Mediterranean chickpea salad chilled or at room temperature. Enjoy as a light and refreshing lunch option!
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