Lunch

Greek Chickpea Salad

Bright chickpeas mingle with crisp cucumber, sweet peppers, juicy tomatoes, briny olives, and thick slices of creamy feta, all tossed in a lively lemon-oregano dressing that tastes sunny and fresh.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Greek Chickpea Salad
Total
5 min
Prep
5 min
Serves
4

Nutrition per Serving

Calories
292
Protein
11g
Carbs
29g
Fat
16g
Fiber
7g
Sugar
4g
Sodium
714mg

Ingredients

  • 15 oz can chickpeas (rinsed and drained)
  • 2 cup diced Persian cucumber
  • 1 green bell pepper (sliced)
  • 1 1/3 cup grape tomatoes (halved)
  • 20 kalamata or gaeta olives
  • 1/4 cup red onion (sliced lengthwise)
  • 4 oz fresh feta (sliced thick)
  • Dressing:
  • juice of 2 fresh lemons
  • 2 tbsp extra virgin olive oil
  • 2 tsp fresh oregano leaves (minced)
  • 1/4 tsp kosher salt
  • freshly ground black pepper (to taste)

Instructions

  1. In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
  2. In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  3. Serve about 1 1/2 tablespoons dressing with each salad.