Mediterranean Chickpea Salad

FreshEasyPrep 15 minCook 0 minServes 4

A no-cook, protein-packed salad of chickpeas, cucumber, tomatoes, feta and olives — better the next day, and perfect for lunches all week.

Ingredients

2 cup cooked chickpeas, drained and rinsed (or 1 can, 15 oz)
1 cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, finely diced
½ cup Kalamata olives, halved
¾ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
¼ cup extra-virgin olive oil
2 tbsp lemon juice, freshly squeezed
1 tsp dried oregano
½ tsp kosher salt

Steps

Combine the chickpeas, cucumber, tomatoes, red onion, olives, feta and parsley in a large bowl.
Whisk the olive oil, lemon juice, oregano and salt.
Pour the dressing over the salad and toss well.
Rest 10 minutes before serving so the chickpeas absorb the dressing.

Serve with: warm pita, grilled chicken or fish, or stuffed into wraps.

This salad keeps 3-4 days in the fridge and actually improves overnight — make a double batch for lunches.

Find this recipe in the Salads section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

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