Mediterranean Chickpea Salad

A crunchy, lemony chickpea salad that eats like a meal. No cooking, 15 minutes, and it gets better as it sits.

Ingredients

• 3 cups chickpeas (2 cans, drained and rinsed)
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and black pepper to taste

Steps

1. Add the chickpeas, cucumber, tomatoes, and red onion to a large bowl.
2. In a small jar, shake together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss well.
4. Fold in the feta cheese.
5. Rest 10 minutes so the flavors meld, or refrigerate up to 3 days.
6. Serve as a main or a hearty side.

Want to know how this fits your day? Calculate your daily fiber goal or browse the fiber database.

Not medical advice. Nutrition values are estimates. This recipe is for informational purposes only.