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Mediterranean Chickpea Salad

A refreshing and colorful salad featuring chickpeas, fresh vegetables, and a zesty dressing that makes it a perfect side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed Essential base of the salad.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1 medium cucumber, diced Provides crunch.
  • 1/4 medium red onion, finely chopped Gives a mild onion flavor.
  • 1/3 cup Kalamata olives, pitted and sliced Briny flavor enhances the salad.
  • 1/4 cup feta cheese, crumbled Provides creaminess.
Dressing
  • 2 tablespoons olive oil Basic dressing component.
  • 1 tablespoon lemon juice Adds zesty flavor.
  • to taste Salt and pepper For seasoning.
  • for garnish Fresh parsley Enhances presentation.

Method
 

Preparation
  1. Start by draining and rinsing your can of chickpeas. This removes excess salt and canning liquid taste.
  2. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
Combine Ingredients
  1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Add Feta and Dressing
  1. Gently fold in the crumbled feta cheese into the mixture.
  2. Drizzle the olive oil and lemon juice over the salad, season with salt and pepper, and toss everything together until mixed.
Garnish and Serve
  1. Transfer the salad to a serving bowl or plate, finish with fresh parsley, and enjoy on its own or as a side dish.

Notes

Let the salad sit for at least 30 minutes before serving to meld flavors. Store leftovers in an airtight container in the fridge for 3-4 days.