Preparation Time: 15 minutes, Cooking Time: 0 minutes, Servings: 4
🧂 Ingredients
· For the Salad: 2 cans (15 oz each) chickpeas (drained), 1 large cucumber (diced), 1/2 red onion (thinly sliced), 1 cup cherry tomatoes (halved, optional), 1/2 cup feta cheese (crumbled or cubed), and 1/4 cup fresh herbs (parsley, dill, or mint, finely chopped) .
· For the Dressing: 1/4 cup olive oil, 2-3 tablespoons fresh lemon juice, 1 garlic clove (minced), 1 teaspoon dried oregano (or 1 tbsp Dijon mustard), and salt and black pepper to taste .
👨🍳 Instructions
· Combine the Salad Base: Add chickpeas, cucumber, red onion, cherry tomatoes, and chopped herbs to a large bowl .
· Whisk the Dressing: Mix olive oil, lemon juice, minced garlic, oregano (or Dijon), salt, and pepper in a separate small bowl until smooth .
· Toss and Finish: Pour the dressing over the salad, toss gently to coat, then top with feta cheese and extra herbs .
📝 Recipe Notes & Tips
· Flavor Enhancement: Resting in the fridge for 30 minutes to 1 hour helps the chickpeas absorb the flavors .
· Storage: Keeps for up to 3 days in an airtight container; add the dressing just before serving to keep cucumber crisp .
· Additions: Kalamata olives and pepperoncini peppers are great additions if you want extra Mediterranean flavor .
· Texture Tip: Dry the drained chickpeas with a towel first to prevent the dressing from becoming watery .
Would you like me to suggest a grilled protein to turn this into a heartier main dish? 🍗🥗