Mediterranean Chickpea Power Salad
This Mediterranean Chickpea Power Salad is vibrant, nourishing, and ready in minutes with fresh veggies, feta, olives, and a zesty lemon oregano dressing.
Servings: 4 servings
Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1 small red onion finely chopped
- 1/4 cup parsley chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup kalamata olives pitted and sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables and Chickpeas
- Drain and rinse the canned chickpeas thoroughly under cold water to remove excess sodium and improve texture. Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and chop the fresh parsley. Set everything aside.
Step 2: Combine the Salad Ingredients
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, chopped parsley, kalamata olives, and crumbled feta cheese.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
Step 4: Toss and Serve
- Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or chill for 30 minutes to let flavors meld.
Equipment
- Large Mixing Bowl
- Small Bowl
Notes
- Use canned chickpeas for convenience but rinse well to reduce sodium.
- Dice vegetables uniformly for balanced texture in every bite.
- Substitute fresh oregano for dried if available, using 1 tablespoon.
- Add feta and olives just before serving to keep salad fresh longer.
- Chill salad for at least 30 minutes to allow flavors to meld beautifully.