This no-cook chickpea salad comes together in about 15 minutes and holds up well in the fridge for easy lunches throughout the week.
- Prep time: 15 minutes
- Serves: 4
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, halved
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Add chickpeas, cucumber, tomatoes, red onion, feta, and olives to a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let sit for 10 minutes before serving to let the flavors combine, or refrigerate for later.
Variations to Try
- Add protein: top with grilled chicken or shrimp for a heartier meal.
- Make it a wrap: stuff into a whole-wheat pita or tortilla.
- Extra greens: serve over a bed of spinach or arugula.
Nutrition Notes
About 280-320 calories per serving, with roughly 10g of protein and 8g of fiber from the chickpeas.
Kitchen Tools We Used
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