Mediterranean Chickpea Salad with Feta
15min
10min
1
1500
Chef's Note
For the best flavor, make this salad about 30 minutes before eating to let the flavors develop. If preparing ahead, keep the dressing separate until ready to serve to maintain the vegetables' crispness.
Tags
Ingredients
1 cup chickpeas (garbanzo beans)
1 medium cucumber
1 medium red bell pepper
1/4 cup red onion
1/2 cup cherry tomatoes
1/3 cup feta cheese
10 kalamata olives
8 oz grilled chicken breast
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Drain and rinse 1 cup of chickpeas and place in a large bowl.
- 2
Dice 1 medium cucumber and 1 medium red bell pepper into bite-sized pieces and add to the bowl.
- 3
Finely dice 1/4 cup red onion and add to the bowl.
- 4
Halve 1/2 cup cherry tomatoes and add to the bowl.
- 5
Slice 10 kalamata olives and add to the bowl.
- 6
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 7
Pour the dressing over the salad ingredients and toss gently to combine.
- 8
Grill 8 oz chicken breast for about 5-7 minutes per side until cooked through (internal temperature of 165°F).
- 9
Slice the grilled chicken and arrange on top of the salad.
- 10
Crumble 1/3 cup feta cheese over the salad.
- 11
Let the salad sit for 5 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
1500
165g
98g
50g
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