Description
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
For the Lemon Vinaigrette:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
Directions:
In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, pepper, and minced garlic to create the lemon vinaigrette.
Pour the vinaigrette over the salad and toss until everything is evenly coated.
Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 220 kcal per serving
Servings: 4
