This Greek chickpea salad is light and refreshing, and it's perfect for a low-calorie lunch during the week. This salad is full of protein and vegetables, so it will keep you full and energized all day.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 2 oz feta cheese, crumbled. 2 tbsp extra-virgin olive oil. 2 tbsp red wine vinegar. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to coat all the ingredients. Garnish with fresh parsley. Refrigerate for 15-30 minutes before serving to allow the flavors to meld. Serve cold and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Villa Marcaravansales
