Mediterranean Chickpea Crunch Salad

Mediterranean Chickpea Crunch Salad

Prep: 20 minutes · Cook: 0 minutes · Total: 20 minutes · Serves: 4

Ingredients

• 2 cans (15 ounces each) chickpeas, rinsed
• 1 English cucumber, chopped
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1/3 cup finely chopped red onion
• 1/2 cup crumbled feta
• 1/3 cup chopped parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Pat the chickpeas dry and place them in a large bowl.
2. Add cucumber, tomatoes, bell pepper, red onion, feta, and parsley.
3. Whisk olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss well.
5. Let stand for 10 minutes before serving so the flavors mingle.

Cook’s notes

To soften the onion, soak it in cold water for 10 minutes, then drain well.

Storage and reheating

Refrigerate up to 4 days. Add leafy greens only when serving.

Estimated nutrition per serving

390 calories · 15 g protein · 47 g carbohydrate · 17 g fat · 12 g fiber · 620 mg sodium. Nutrition is an estimate and varies by ingredients used.