Description
A fresh and vibrant chickpea salad with olives, crisp vegetables, and a zesty lemon dressing, perfect for a light and healthy meal.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup cucumber, finely chopped
- 1/2 cup cherry tomatoes, chopped
- 1/3 cup red onion, finely diced
- 1/2 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Rinse, drain, and pat dry the chickpeas.
- Finely chop cucumber, tomatoes, red onion, olives, parsley, and cilantro.
- In a large bowl, combine chickpeas, vegetables, olives, and herbs.
- In a small bowl, whisk together lemon juice, olive oil, lemon zest, salt, pepper, and oregano.
- Pour dressing over the salad and toss until well coated.
- Let sit for 10–15 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Letting the salad rest enhances flavor.
- Adjust lemon juice and salt to taste.
- Can add avocado, quinoa, or feta-style cheese for variation.
- Store in refrigerator up to 3 days.
- Stir and refresh with lemon juice before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
