Chickpea Protein Greek Salad

Ingredients

• 15 oz Canned chickpeas, drained and rinsed
• 1 large English cucumber, diced
• 2 cups Cherry tomatoes, halved
• 0.5 cup Red onion, thinly sliced
• 0.5 cup Kalamata olives, pitted and sliced
• 4 oz Feta cheese, crumbled
• 0.25 cup Extra virgin olive oil
• 2 tbsp Fresh lemon juice
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Rinse the chickpeas thoroughly in a colander and pat them dry with a paper towel to ensure the dressing sticks better.

2. 2

   In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, and sliced red onion.

3. 3

   Add the chickpeas and Kalamata olives to the vegetable mixture and toss gently.

4. 4

   In a small separate jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.

5. 5

   Pour the dressing over the salad ingredients and toss until everything is evenly coated.

6. 6

   Gently fold in the crumbled feta cheese and fresh parsley, being careful not to break the cheese up too much.

7. 7

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

8. 8

   Serve immediately or refrigerate for up to 3 days for a quick protein-packed lunch.