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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Abby Marlow
A fresh, vibrant salad filled with chickpeas, cucumber, and feta, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Chilling Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 210 kcal

Ingredients
  

Chickpeas

  • 2 cup cooked chickpeas drained and rinsed

Vegetables

  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved

Dressing

  • 3 tablespoon olive oil extra virgin
  • 2 tablespoon lemon juice freshly squeezed

Extras

  • 1 cup feta cheese crumbled
  • 1 tablespoon fresh parsley chopped

Instructions
 

Prepare Chickpeas

  • Drain and rinse the chickpeas under cold water.
    2 cup cooked chickpeas

Combine Ingredients

  • In a large bowl, combine chickpeas, cucumber, cherry tomatoes, and parsley.
    2 cup cooked chickpeas
  • Drizzle olive oil and lemon juice over the mixture. Toss gently to combine.
    1 cup cucumber
  • Top with crumbled feta cheese before serving.
    1 cup cherry tomatoes

Notes

Serve chilled for best flavor. This salad can be made ahead of time and stored in the refrigerator. It keeps well for up to 4 days.
Keyword chickpea salad, easy recipe, healthy salad, quick meal, Vegetarian