Ingredients
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Cucumber, diced: 1 medium
- Red onion, finely chopped: 1/4 cup
- Cherry tomatoes, halved: 1 cup
- Kalamata olives, pitted and halved: 1/2 cup
- Feta cheese, crumbled: 1/2 cup
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, chopped red onion, halved cherry tomatoes, and halved Kalamata olives.
- Step 2: In a small bowl, whisk together the olive oil and lemon juice.
- Step 3: Pour the olive oil and lemon juice dressing over the chickpea mixture.
- Step 4: Gently toss all ingredients to ensure everything is well combined and coated with the dressing.
- Step 5: Sprinkle the crumbled feta cheese over the salad. Serve immediately or chill for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the cucumber's crispness will diminish over time.
- This salad is best served cold or at room temperature, so no reheating is needed!
- Serve this vibrant salad alongside grilled chicken or fish for a complete and healthy Mediterranean meal.
- For an extra burst of flavor, marinate the red onion in the lemon juice for 10 minutes before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American