This colorful salad is refreshing, protein-packed, and perfect as a light lunch or side dish. Chickpeas add satisfying plant-based protein, while fresh vegetables and herbs make it bright and vibrant. Great for meal prep, picnics, or a quick no-cook dinner.
Yield: 4 servings Total Time: 15 min
Gear: Large mixing bowl, cutting board, knife
Ingredients
- 1 can chickpeas (400 g), drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 150 g cherry tomatoes, halved
- ½ red onion, finely chopped
- 50 g Kalamata olives, sliced
- 50 g feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt & pepper to taste
Steps to Make It
Step 1: In a large bowl, combine chickpeas, cucumber, bell pepper, tomatoes, onion, and olives.
Step 2: Whisk olive oil, lemon juice, oregano, salt, and pepper to make dressing.
Step 3: Pour dressing over salad, toss gently.
Step 4: Sprinkle feta and parsley on top before serving.
Cook Tips
- Chill salad for 30 minutes before serving for deeper flavor.
- Swap feta for avocado to make it vegan.
- Keeps well in the fridge for up to 3 days.
Quick Reference
- Chop veggies & olives
- Mix dressing
- Toss with chickpeas
- Top with feta & parsley
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