Chilled Mediterranean Chickpea Salad

A vibrant and refreshing no-cook salad packed with chickpeas, crisp vegetables, salty feta, and olives, all tossed in a tangy lemon-herb vinaigrette, served with warm whole wheat pita bread.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.26/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Halal
• Kosher

Tags

• no-cook
• quick
• healthy
• fresh
• tangy
• savory

Ingredients

• 2 can chickpeas (rinsed and drained)
• 1 cucumber (large, diced)
• 1 cup cherry tomatoes (halved)
• 0.5 red onion (thinly sliced)
• 0.5 cup Kalamata olives (pitted and halved)
• 0.5 cup feta cheese (crumbled)
• 0.25 cup fresh parsley (chopped)
• 0.25 cup olive oil
• 3 tablespoon lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 whole wheat pita breads

Instructions

1. In a large bowl, combine 2 cans rinsed and drained chickpeas, 1 large diced cucumber, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 1/2 cup pitted and halved Kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
2. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
3. Pour the dressing over the salad ingredients and toss gently to combine, ensuring all ingredients are well coated.
4. Serve the salad immediately or chill for at least 15 minutes for flavors to meld. Serve alongside 4 whole wheat pita breads.

Notes

This salad can be made ahead of time. Store the dressing separately and add it just before serving to prevent the vegetables from becoming soggy. Leftovers keep well in an airtight container for 2-3 days.

Nutrition (per serving)

• Calories: 590
• Protein: 24.8 g
• Carbohydrates: 74.3 g
• Fat: 24.5 g
• Fiber: 17.5 g
• Sodium: 920 mg
• Saturated Fat: 5.4 g
• Sugar: 10.1 g
• Cholesterol: 20 mg