Ingredients:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Prepare Chickpeas:
- Drain and rinse the chickpeas under cold water. Pat them dry with a paper towel and transfer them to a large mixing bowl.
- Combine Ingredients:
- Add the diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl with the chickpeas.
- Make Dressing:
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, salt, and pepper to make the dressing.
- Toss Salad:
- Pour the dressing over the chickpea salad ingredients. Toss gently until everything is evenly coated 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 satisfying lunch option!
homemade #homemadefood #homemadecooking #homemaderecipe #homemadetips #recipe #tastyrecipe #recipevideos #recipeoftheday #shortrecipe #shortrecipevideo #cookingtips #dinnerrecipe #lunchrecipe #looseweight #glutenfree #ketorecipe #veganrecipe #breakfastrecipe #tastyfoodrecipe