Description
A vibrant no-cook Mediterranean salad with chickpeas, colorful vegetables, olives, and feta, tossed in a zesty lemon-olive oil dressing. Ready in just 15 minutes, it’s fresh, protein-packed, and perfect for quick meals or gatherings.
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/4 cup red onion, diced
1 cup grape or cherry tomatoes, halved
1/2 cucumber, sliced and quartered
1/4 cup Kalamata olives, pitted and chopped
1/2 cup feta cheese, crumbled or cubed
3 tbsp olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1/2 tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine chickpeas, bell peppers, red onion, tomatoes, cucumber, olives, and feta.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well blended.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately, or let sit for 10–15 minutes to allow flavors to meld.
Notes
- For extra protein, add cooked quinoa, cubed chicken, salmon, or shrimp.
- For a vegan version, omit feta or use plant-based feta.
- Best enjoyed within 3 days as cucumbers may soften over time.
- Customize the dressing with red wine vinegar, Dijon mustard, or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
