Greek Chickpea Salad
A vibrant, protein-packed salad with chickpeas, cucumber, tomato, red onion, olives and creamy feta, dressed with olive oil and lemon. Ready in 10 minutes — perfect for a quick weekday lunch or light dinner.
Prep
10m
Cook
0m
Diff.
Eas
Serves
3
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Ingredients
Onions, welsh, raw
½ small onion
Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed
2 cans, drained
Cucumber, with peel, raw
1 medium
Tomatoes, grape, raw
punnet
Olives, pickled, canned or bottled, green
½ cup
Cheese, feta, whole milk, crumbled
crumbled
Oil, olive, extra virgin
2 tablespoons
Lemon juice, raw
juice of 1 lemon
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Instructions
Drain and rinse the chickpeas well.
Dice the cucumber into small chunks. Halve or quarter the cherry tomatoes.
Thinly slice the red onion.
Combine the chickpeas, cucumber, tomatoes, red onion, and olives in a large bowl.
Drizzle over the olive oil and lemon juice. Season generously with salt, pepper and dried oregano.
Toss everything together gently.
Crumble the feta cheese over the top.
Serve immediately or refrigerate for up to 3 days (the flavours improve overnight).
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