Chickpea and Feta Greek Salad with Lemon Oregano Dressing

Chickpea and Feta Greek Salad with Lemon Oregano Dressing

Crisp cucumbers, juicy tomatoes, and briny feta meet hearty chickpeas in a tangy lemon-oregano dressing.

Total 20 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This no-cook salad layers crunchy vegetables, creamy feta, and protein-rich chickpeas with a bright, garlicky lemon-oregano vinaigrette. It comes together in minutes, making it suited for quick lunches, picnics, or as a side to grilled meats and pita.

Ingredients

  • 1 can chickpeas, drained and rinsed (15 oz)
  • 1 English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, diced
  • 1/2 cup kalamata olives, pitted
  • 6 ounces feta cheese, crumbled or cubed
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, and kalamata olives.

  2. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until combined.

  3. Pour the dressing over the vegetable and chickpea mixture, then toss gently to coat evenly.

  4. Add the feta cheese and parsley, folding gently so the feta stays in chunks.

  5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

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    Chickpea and Feta Greek Salad with Lemon Oregano Dressing

    This no-cook salad layers crunchy vegetables, creamy feta, and protein-rich chickpeas with a bright, garlicky lemon-oregano vinaigrette. It comes together in minutes, making it suited for quick lunches, picnics, or as a side to grilled meats and pita.

    20 min 4 servings 365 cal

    Ingredients

    • 1 can chickpeas, drained and rinsed (15 oz)
    • 1 English cucumber, diced
    • 2 cups cherry tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 1 green bell pepper, diced
    • 1/2 cup kalamata olives, pitted
    • 6 ounces feta cheese, crumbled or cubed
    • 1/4 cup fresh parsley, chopped
    • 1/3 cup extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1 1/2 teaspoons dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, and kalamata olives.

    2. 2

      In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until combined.

    3. 3

      Pour the dressing over the vegetable and chickpea mixture, then toss gently to coat evenly.

    4. 4

      Add the feta cheese and parsley, folding gently so the feta stays in chunks.

    5. 5

      Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.