Name: Quick Greek Chickpea Salad with Feta
Prep time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 30 oz Canned Chickpeas, rinsed and drained; 1 large English Cucumber, diced; 1 pint Cherry Tomatoes, halved; 0.5 cup Red Onion, finely diced; 0.5 cup Kalamata Olives, sliced; 0.5 cup Feta Cheese, crumbled; 4 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice; 1 tbsp Red Wine Vinegar; 1 tsp Dried Oregano; 0.25 cup Fresh Parsley, chopped

"This vibrant salad combines protein-rich chickpeas with crunchy cucumbers, juicy tomatoes, and tangy feta cheese for a true Mediterranean delight. Tossed in a bright lemon-oregano vinaigrette, it's a refreshing meal that tastes even better the next day."

Ingredients

Qty	Item
30 oz 850 g	Canned Chickpeas, rinsed and drained
1 large 300 g	English Cucumber, diced
1 pint 280 g	Cherry Tomatoes, halved
0.5 cup 75 g	Red Onion, finely diced
0.5 cup 75 g	Kalamata Olives, sliced
0.5 cup 75 g	Feta Cheese, crumbled
4 tbsp 60 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Lemon Juice
1 tbsp 15 ml	Red Wine Vinegar
1 tsp 2 g	Dried Oregano
0.25 cup 15 g	Fresh Parsley, chopped

How to Make Quick Greek Chickpea Salad with Feta

Drain and rinse the chickpeas thoroughly under cold water, then pat them dry with a clean kitchen towel.

In a large mixing bowl, combine the dried chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, and sliced Kalamata olives.

In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, and a pinch of salt and pepper until the dressing is emulsified.

Pour the dressing over the vegetable mixture and toss gently to ensure every ingredient is evenly coated.

Gently fold in the crumbled feta cheese and freshly chopped parsley, taking care not to break the feta up too much.

Taste and adjust seasoning if necessary. For the best flavor, let the salad sit at room temperature for 15-30 minutes before serving to allow the flavors to meld.

·
Use English cucumbers to avoid the need for peeling or seeding as the skins are thin and seeds are minimal.
·
To take the 'bite' out of the red onion, soak the diced pieces in cold water for 10 minutes then drain before adding to the salad.
·
Wait to add the feta cheese until just before serving if you are making this more than 24 hours in advance to keep it firm.
·
Add a pinch of red pepper flakes to the dressing if you prefer a subtle spicy kick.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, you can use approximately 3 cups of cooked chickpeas. Ensure they are fully cooled before mixing with the fresh vegetables.

How long does this salad keep in the refrigerator?

This salad stays fresh and delicious for up to 4 days when stored in an airtight container.

Is this recipe suitable for vegan diets?

To make this vegan, simply omit the feta cheese or replace it with a vegan-style almond or coconut-based feta alternative.

Can I add extra protein to make this a full dinner?

Absolutely! Grilled chicken breast, sautéed shrimp, or even canned tuna make excellent additions to this base recipe.

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