Mediterranean Chickpea Salad Bowl
15min
0min
1
581
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Chef's Note
For meal prep, keep the dressing separate and add it just before eating to maintain the crispness of the vegetables. You can also add a handful of fresh herbs like parsley or mint if you have them on hand.
Tags
Ingredients
1 cup canned chickpeas
1/2 cup cherry tomatoes
1/2 medium cucumber
1/4 medium red bell pepper
2 tablespoons red onion
8 kalamata olives
1/4 cup feta cheese
1/2 lemon
1 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Drain and rinse 1 cup of canned chickpeas in a colander under cold water, then pat dry with paper towels.
- 2
Wash and halve 1/2 cup of cherry tomatoes.
- 3
Wash, peel, and dice 1/2 medium cucumber into 1/2-inch pieces.
- 4
Wash, remove seeds, and dice 1/4 medium red bell pepper into 1/2-inch pieces.
- 5
Peel and finely dice 2 tablespoons of red onion.
- 6
Drain and halve 8 kalamata olives.
- 7
In a large bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, red onion, and olives.
- 8
Cut 1/2 lemon and squeeze 1 tablespoon of juice over the salad.
- 9
Drizzle 1 tablespoon of extra virgin olive oil over the ingredients.
- 10
Sprinkle 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper over the salad.
- 11
Gently toss all ingredients until evenly coated with the dressing.
- 12
Crumble 1/4 cup feta cheese over the top of the salad.
- 13
Serve immediately or refrigerate for up to 4 hours before eating.
Nutrition Information (per serving)
581
58g
44g
19g
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