Chickpea Feta Salad
Equipment
- 1 large mixing bowl
- 1 measuring cup
- 1 Cutting board
- 1 Chef's knife
- 1 can opener
- 1 Spoon or spatula
Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the chickpea mixture and toss gently to combine all ingredients.
- Taste and adjust seasoning with more salt and pepper if necessary.
- Garnish with chopped parsley before serving.
Notes
For best results, ensure the chickpeas are well-drained to avoid excess moisture in the salad. You can also add extra vegetables like bell peppers or avocados for added flavor and texture. If you prefer a stronger flavor, let the salad marinate in the refrigerator for a few hours before serving.
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