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Quick Chickpea Salad Recipe (Incredible, 30 Min)

A fresh, tangy chickpea salad with cucumber, tomato, and feta in a simple lemon dressing, ready in about 30 minutes with no cooking required.
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Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean-Inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 2 | cans 15 oz each | chickpeas, drained and rinsed |
  • 1 | whole | English cucumber diced |
  • 1 | cup | cherry tomatoes halved |
  • 1/2 | cup | red onion finely diced |
  • 1/2 | cup | crumbled feta cheese | optional
  • 1/4 | cup | fresh parsley chopped |
  • 2 | tbsp | fresh mint chopped | optional
  • For the Dressing
  • 1/4 | cup | olive oil |
  • 3 | tbsp | fresh lemon juice |
  • 1 | clove | garlic minced |
  • 1/2 | tsp | dried oregano |
  • 1/2 | tsp | salt | plus more to taste
  • 1/4 | tsp | black pepper |

Method
 

  1. Mixing the Salad
  2. Combine chickpeas, cucumber, tomatoes, onion, feta, parsley, and mint in a large bowl.
  3. Making the Dressing 2. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. Combining and Chilling 3. Pour dressing over salad, toss gently to coat. 4. Refrigerate at least 15 minutes before serving.
  5. Serving 5. Toss again, adjust seasoning, and serve.
  6. Nutrition (per serving, with feta): Calories: 290 | Protein: 12 g | Carbohydrates: 30 g | Fat: 15 g | Fiber: 8 g | Sugar: 5 g | Sodium: 620 mg
    7. Tip: If you have more time, letting this sit for an hour or longer in the fridge makes the flavor even better than a quick 15-minute chill.

Notes

Contains dairy from optional feta; omit for a vegan version. Not recommended for freezing. Improves over a day or two in the fridge.