Chickpea Salad

Prep time: 10 minutes

Servings: 4-6

Ingredients:

• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 ½ cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• ⅓ cup kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

Directions:

1. In a large salad bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta, olives and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt and pepper.
3. Pour the dressing over the salad and toss gently until evenly coated.
4. Taste and adjust seasoning if needed.
5. Serve immediately, or refrigerate for 20–30 minutes to let the flavors meld.

Notes:

• Use fresh produce. The flavor depends heavily on ripe tomatoes and crisp cucumbers.
• Choose good olive oil. A quality extra virgin olive oil makes a noticeable difference.
• Don’t skip the chill. Letting the salad rest briefly allows the chickpeas to absorb the dressing.
• Make it a meal. Add grilled chicken, tuna or quinoa to turn it into a balanced main dish.
• Store leftovers in an airtight container for up to two days. Add feta just before serving to keep it creamy.

Nutrition: 

Per serving: 210 calories; 11 g fat; 8 g protein; 5 g fiber; 310 mg sodium

Recipe source: https://www.thegrandmastable.com/greek-chickpea-salad-recipe/