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Mediterranean Chickpea Salad

A refreshing no-cook salad of chickpeas, cucumber, tomato, red onion, and olives, tossed in a bright lemon-oregano vinaigrette.
Print Recipe
Prep Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
  3. Pour the dressing over the salad and toss well to combine.
  4. Let sit for 10 minutes to allow the flavors to meld, then serve.