Greek Chickpea Salad
A vibrant, protein-packed salad with chickpeas, cucumber, tomato, red onion, olives and creamy feta, dressed with olive oil and lemon. Ready in 10 minutes — perfect for a quick weekday lunch or light dinner.
Prep
10m
Cook
0m
Diff.
Eas
Serves
3
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Ingredients
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
2 cans, drained
Cucumber, raw
1 medium
Tomatoes, cherry, raw
punnet
Onions, red, raw
½ small onion
Olives, pickled, canned or bottled, green
½ cup
Cheese, feta
crumbled
Oil, olive, extra light
2 tablespoons
Lemon juice, raw
juice of 1 lemon
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Instructions
Drain and rinse the chickpeas well.
Dice the cucumber into small chunks. Halve or quarter the cherry tomatoes.
Thinly slice the red onion.
Combine the chickpeas, cucumber, tomatoes, red onion, and olives in a large bowl.
Drizzle over the olive oil and lemon juice. Season generously with salt, pepper and dried oregano.
Toss everything together gently.
Crumble the feta cheese over the top.
Serve immediately or refrigerate for up to 3 days (the flavours improve overnight).
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