Go Back

mediterranean chickpea salad

This refreshing Mediterranean chickpea salad, packed with chickpeas, crisp cucumbers, juicy tomatoes, colorful bell peppers, flavorful olives, and creamy feta, is an ideal make-ahead lunch for busy weeks.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 15 ounce chickpeas (rinsed and drained)
  • 2 cup diced Persian cucumber
  • 1 green bell pepper (sliced)
  • 1.33 cup grape tomatoes (halved)
  • 20 kalamata or gaeta olives
  • 0.25 cup red onion (sliced lengthwise)
  • 4 ounce fresh feta (sliced thick)
Lemon-Oregano Dressing
  • 2 fresh lemons (juice of)
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon fresh oregano leaves (minced)
  • 0.25 teaspoon kosher salt
  • freshly ground black pepper (to taste)

Method
 

Preparation Steps
  1. In each of 4 (4-cup) containers or bowls, arrange 0.33 cup chickpeas, 0.5 cup cucumber, 0.25 green bell pepper, 0.33 cup tomato, olives, and red onion. Top each with sliced Feta cheese.
  2. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced fresh oregano, kosher salt, and freshly ground black pepper until well combined.
  3. Serve each prepared salad with about 1.5 tablespoons of the lemon-oregano dressing. For meal prep, store the dressing separately and add just before eating.

Notes

This salad is perfect for meal prepping. Store the dressing separately and add it just before serving to keep the vegetables fresh and crisp throughout the week.