Chickpea Protein Greek Salad
Adds protein-rich chickpeas to the traditional cucumber and tomato mix for a filling meal.
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Ingredients
- 15 oz Canned chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 2 cups Cherry tomatoes, halved
- 1/2 cup Red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 4 oz Feta cheese, crumbled
- 1/4 cup Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh parsley, chopped(optional)
Instructions
- 1
Rinse the chickpeas thoroughly in a colander and pat them dry with a paper towel to ensure the dressing sticks better.
- 2
In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, and sliced red onion.
- 3
Add the chickpeas and Kalamata olives to the vegetable mixture and toss gently.
- 4
In a small separate jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
- 5
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- 6
Gently fold in the crumbled feta cheese and fresh parsley, being careful not to break the cheese up too much.
- 7
Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld.
- 8
Serve immediately or refrigerate for up to 3 days for a quick protein-packed lunch.
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