Mediterranean chickpea salad comes together in one bowl and gets better as it sits. Serve it chilled or at room temperature alongside grilled meats, or keep it in the fridge for the week ahead.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, diced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup Kalamata olives, sliced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
Prep the chickpeas
Drain and rinse the chickpeas and add them to a large bowl.
Chop the produce
Dice the cucumber, tomatoes, and red onion. Chop the parsley.
Combine
Add the vegetables, feta, olives, and parsley to the chickpeas.
Make the dressing
Whisk together olive oil, lemon juice, oregano, salt, and pepper.
Toss & serve
Pour the dressing over the salad, gently toss, and serve chilled or at room temperature.
From the Market
Shop the ingredients for this recipe at our Coon Rapids store
Stay Connected
Stay in the Loop
Get seasonal recipes, new product alerts, and exclusive offers delivered straight to your inbox. We send only what matters, no spam, just good food.