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Mediterranean chickpea salad in a bowl

Mediterranean Chickpea Salad (No-Cook Lunch)

A crunchy, colorful chickpea salad with cucumber, tomatoes, olives and a lemon-herb dressing. Ready in 15 minutes and even better the next day.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) chickpeas drained and rinsed
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion finely diced
  • 1/2 cup Kalamata olives halved
  • 1/2 cup crumbled feta (optional)
  • 1/4 cup fresh parsley chopped
Lemon-Herb Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove grated
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Whisk the dressing ingredients together in a small bowl or shake them in a jar.
  2. Add the chickpeas, cucumber, tomatoes, onion, olives and parsley to a large bowl.
  3. Pour over the dressing and toss well. Sprinkle with feta if using.
  4. Serve right away or chill for 30 minutes to let the flavors blend.

Notes

Serving Ideas: Stuff into a whole-wheat pita with a handful of greens. Serve over quinoa or brown rice for a heartier bowl. Add grilled chicken or salmon for extra protein.
Storage: Keeps in the fridge for up to 4 days. If making ahead, add the tomatoes just before serving so they stay fresh.