Greek-Style Chickpea Salad
Toss together chickpeas, crisp cucumbers, juicy tomatoes, and zesty dressing for a refreshing Greek-style salad. It's vibrant, easy to make, and packed with flavor!
Servings 4 servings
Calories 360kcal
Ingredients
- 1 19oz/540 ml can chickpeas, drained, rinsed and drained again
- 4 ½ tablespoons olive oil
- 1 ½ tablespoons lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 small garlic clove minced
- 1/3 medium English cucumber halved lengthwise and sliced
- ½ cup diced red onion
- ½ small red bell pepper diced
- 12 cherry tomatoes each halved
- Salt and freshly ground black pepper
- 8 cups mixed baby salad greens
- 4 ½ oz 125 g feta cheese, broken or cut into small bits
Instructions
- Combine all ingredients, except salad greens and feta, in a small bowl. Cover and refrigerate until ready to serve. (This part of the salad can be made 2 hours before needed. Toss again before plating.)
- When ready to serve, divide and mound the salad greens on 4 plates. Divide and top with chickpea mixture and feta cheese.
- Serve and enjoy!
Notes
Recipe source: Eric Akis as featured in the November 4, 2013 issue of “The Province”.
Nutrition
Calories: 360kcal | Carbohydrates: 30g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 400mg | Fiber: 8g | Sugar: 4g