Mediterranean Chickpea Salad Recipe

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional for strict vegetarians, use vegetarian feta)
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta (if using).

2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.

3. Pour the dressing over the salad and toss until everything is evenly coated.

4. Sprinkle with fresh parsley before serving.

5. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Notes

• For a vegan version, omit feta or use a plant-based alternative
• Add avocado or quinoa for extra nutrition
• Keeps well in the fridge for up to 2 days, making it great for meal prep
• Pairs nicely with pita bread or as a side to grilled vegetables