Description
A vibrant, protein-rich salad combining chickpeas, summer vegetables, and tangy lemon vinaigrette. Perfect for quick lunches or side dishes, this no-cook recipe offers bold Greek flavors with a light, nourishing profile.
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed
1 large cucumber, diced
1 red bell pepper, diced
2 cups cherry tomatoes, halved
¼ cup red onion, diced
4 ounces feta cheese, crumbled
¼ cup parsley, chopped
Lemon vinaigrette, to taste
Instructions
Dice cucumber, bell pepper, and red onion. Halve cherry tomatoes. Chop parsley.
In large bowl, toss chickpeas, cucumber, bell pepper, cherry tomatoes, and red onion.
Fold in crumbled feta and 1/4 cup chopped parsley. Reserve 1 tbsp parsley for garnish.
Drizzle lemon vinaigrette over salad. Toss gently to coat without mashing chickpeas.
Notes
Rinse chickpeas thoroughly to remove canning starch for crisp texture
Use full-fat feta cheese for bold flavor
Add kalamata olives and capers for authentic Greek flair
Chill for 30 minutes before serving for optimal flavor
Store in airtight container in fridge for up to 2 days
- Prep Time: 20
- Category: Lunch
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 40mg