Greek Chickpea Salad with Red Onion and Oregano

Greek Chickpea Salad with Red Onion and Oregano

Tangy red onion and briny feta meet tender chickpeas in a lemon-oregano dressing.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

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

Allergens

Dairy

This no-cook salad tosses chickpeas with crisp cucumber, juicy tomatoes, and thinly sliced red onion in a bright lemon and olive oil dressing seasoned with dried oregano. It comes together in minutes and tastes even better after a short rest, making it a reliable choice for a quick lunch, picnic side, or make-ahead weeknight dinner.

Ingredients

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

Method

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

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

  3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

  4. Sprinkle the crumbled feta and chopped parsley over the top and toss lightly to combine.

  5. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld before serving.

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★ 3.3 (1)

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    Greek Chickpea Salad with Red Onion and Oregano

    This no-cook salad tosses chickpeas with crisp cucumber, juicy tomatoes, and thinly sliced red onion in a bright lemon and olive oil dressing seasoned with dried oregano. It comes together in minutes and tastes even better after a short rest, making it a reliable choice for a quick lunch, picnic side, or make-ahead weeknight dinner.

    30 min 4 servings 310 cal

    Ingredients

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

    Method

    1. 1

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

    2. 2

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

    3. 3

      Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

    4. 4

      Sprinkle the crumbled feta and chopped parsley over the top and toss lightly to combine.

    5. 5

      Let the salad sit at room temperature for 15 minutes to allow the flavors to meld before serving.