About This RecipeA Mediterranean-inspired salad featuring chickpeas as the main protein source. This vegetarian dish combines traditional Greek salad elements with nutrient-dense chickpeas for a balanced meal. Preparation requires no cooking and takes approximately 15 minutes to assemble.Why You’ll Love This RecipeRequires only 15 minutes of active preparation timeContains plant-based protein and fiber from chickpeasUses fresh vegetables characteristic of Mediterranean cuisineServes as a complete vegetarian meal or side dishFeatures traditional Greek flavors without complex techniquesIngredients2 (15 oz) cans chickpeas, rinsed and drained1 medium cucumber, diced1 cup cherry tomatoes, halved1/2 red onion, thinly sliced1 green bell pepper, diced1/2 cup Kalamata olives, pitted4 oz feta cheese, cubed or crumbled1/4 cup extra virgin olive oil2 tbsp red wine vinegar1 tbsp lemon juice1 tsp dried oregano1/2 tsp salt1/4 tsp black pepperStep by Step InstructionsIn a large mixing bowl, combine rinsed chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and pitted Kalamata olives.In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper to create the dressing.Pour dressing over the vegetable and chickpea mixture. Toss gently until all ingredients are evenly coated.Add feta cheese to the salad and fold gently to distribute throughout the mixture without breaking the cheese pieces.Transfer salad to a serving dish. For optimal flavor, refrigerate for 30 minutes before serving to allow flavors to combine.FAQQ: Can I substitute fresh herbs for dried oregano?A: Yes, use 1 tablespoon of fresh oregano instead of dried if available.Q: Is this salad gluten-free?A: Yes, all listed ingredients are naturally gluten-free.Q: How can I make this salad vegan?A: Omit the feta cheese or use a plant-based alternative.You Must KnowRinsing canned chickpeas reduces sodium content by approximately 40%Red onion slices can be soaked in cold water for 10 minutes to reduce sharpness if preferredAdding feta cheese last prevents it from breaking during mixingThis recipe yields approximately 6 servings as a side dish or 4 as a mainStorage TipsRefrigerate in an airtight container for up to 3 daysDressed salad will become more flavorful after 1-2 hours of refrigerationVegetables will release moisture over time – drain excess liquid before serving leftoversDo not freeze as raw vegetables will lose texture integrityEnjoy!
Greek Chickpea Salad
