Ingredients
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Cucumber, diced: 1 medium
- Red bell pepper, diced: 1 medium
- Red onion, finely chopped: 1/4 cup
- Kalamata olives, pitted and halved: 1/2 cup
- Feta cheese, crumbled: 1/2 cup
- Fresh parsley, chopped: 1/4 cup
- Lemon juice: 2 tablespoons
- Olive oil: 3 tablespoons
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, and finely chopped red onion.
- Step 2: Add the halved Kalamata olives and crumbled feta cheese to the bowl with the other ingredients.
- Step 3: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
- Step 4: Pour the dressing over the chickpea mixture and gently toss to coat all the ingredients evenly.
- Step 5: Stir in the chopped fresh parsley.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- For best flavor, store leftover salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold, so no reheating is needed!
- Serve this bright salad as a side dish with grilled chicken or fish, or enjoy it as a light and refreshing lunch.
- Add a pinch of dried oregano to the dressing for an extra layer of Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American