Chickpea and Feta Greek Salad with Lemon Oregano Dressing

A vibrant mix of chickpeas, feta cheese, and vegetables, topped with a tangy lemon oregano dressing for an easy, nutritious meal.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cup feta cheese, crumbled
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the chickpeas, crumbled feta, diced cucumber, cherry tomatoes, red onion, and kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
3. Pour the lemon oregano dressing over the chickpea mixture and toss gently to ensure everything is evenly coated.
4. Adjust seasoning to taste, if necessary.
5. Serve immediately or cover and refrigerate for up to 2 hours to allow flavors to meld.

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