Description
A vibrant, protein-rich salad featuring chickpeas, crunchy vegetables, feta cheese, and a tangy Greek vinaigrette. It’s quick to make, packed with flavor, and perfect for lunches, picnics, or as a hearty side dish.
Ingredients
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2 (15 oz) cans chickpeas, rinsed and drained
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1 red bell pepper, chopped
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1 orange or yellow bell pepper, chopped
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1 green bell pepper, chopped
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½ large seedless cucumber, chopped (about 2 cups)
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½ small red onion, finely diced and soaked in water
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½ cup crumbled feta cheese (about 4 oz)
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1½ cups fresh parsley, chopped
For the Dressing:
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3 tbsp extra virgin olive oil
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3 tbsp red wine vinegar
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2 garlic cloves, minced
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1½ tsp dried oregano
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1 tsp kosher salt
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½ tsp black pepper
Instructions
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Soak red onion in cool water for 10 minutes to reduce sharpness.
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In a large bowl, combine chickpeas, bell peppers, cucumber, parsley, and feta.
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Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper in a small bowl.
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Drain the red onion and add to the salad.
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Pour dressing over salad and toss well.
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Optional: refrigerate for 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Deseed cucumbers to prevent excess moisture.
- Salad keeps well in the fridge for up to 3 days.
- Can be made vegan by omitting feta.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean