A bright, crunchy, and satisfying salad packed with protein, healthy fats, and bold Mediterranean flavors. Perfect as a light lunch, side dish, or meal prep go-to.
Ingredients
2 (15.5-oz) cans chickpeas, drained and rinsed
1 medium cucumber, chopped
1 red bell pepper, seeded and chopped
½ red onion, thinly sliced
½ cup pitted Kalamata olives, chopped
½ cup crumbled feta cheese (about 3 oz)
2 plum tomatoes chopped
2 salt & freshly ground black pepper, to taste
Dressing
½ cup extra-virgin olive oil
¼ cup white wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped
¼ tsp crushed red pepper flakes (optional for heat)
Instructions
In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, and feta.
In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Season with salt and pepper to taste.
Pour dressing over salad and toss gently to combine.
Chill for at least 20 minutes before serving to let the flavors meld.
💡 Pro Tip: This salad gets even better the next day. Store in an airtight container in the fridge for up to 3 days.