Chickpea Feta and Olive Salad
Bright, zesty, and packed with Mediterranean flavors, this Chickpea Feta and Olive Salad is the perfect quick and healthy dish for busy weekdays or summer gatherings. Featuring protein-rich chickpeas, tangy crumbled feta, briny black or Kalamata olives, and refreshing crisp cucumber, each bite is a delightful medley of textures and tastes. Hearty cherry tomatoes and a touch of finely chopped red onion add vibrancy, while a simple dressing of extra-virgin olive oil, fresh lemon juice, and oregano brings it all together in just 15 minutes. This no-cook, gluten-free salad is as versatile as it is delicious—serve it as a light main dish, a colorful side, or even scoop it into wraps for effortless meal prep. Perfect for four servings, it's garnished with fresh parsley for an added pop of green and can be enjoyed immediately or chilled to enhance its bold, savory flavors.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup feta cheese, crumbled
- 0.5 cup black olives or Kalamata olives, sliced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the drained and rinsed chickpeas, crumbled feta, sliced olives, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the chickpea mixture and toss gently to combine, ensuring all the ingredients are evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary.
Transfer the salad to a serving dish and sprinkle with fresh parsley, if using, for garnish.
Serve immediately or refrigerate for up to 2-3 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 34.7 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1496 mg | 115% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2276 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
