Description
This Mediterranean Salad is a fresh, vibrant dish bursting with nutrients. Featuring crisp veggies, Kalamata olives, and creamy feta cheese, it's tossed in a garlicky herb vinaigrette. Perfect as a light main or side dish, it’s an easy and healthy option for meal prep, warm weather, or anytime you crave something refreshing.
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, red bell pepper, cherry tomatoes, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Serve immediately, or refrigerate for up to 2 hours for the flavors to meld. Stir gently before serving.
Notes
- For a more filling dish: Add grilled chicken, shrimp, or quinoa.
- Vegan option: Omit feta cheese or use a plant-based feta.
- Storage: Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
