Mediterranean Chickpea Salad

Serves: 4

Prep time: 10 minutes
No cooking needed

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⭐ Ingredients

• 1 can (15 oz) chickpeas, drained & rinsed

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ cup red onion, finely chopped

• ½ cup bell pepper (any color), diced

• ¼ cup parsley, chopped

• ¼ cup fresh mint, chopped (optional but authentic)

• ½ cup feta cheese, crumbled (optional for vegan: skip or use vegan feta)

• ¼ cup kalamata olives, sliced (optional)

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⭐ Dressing

• 3 tbsp extra-virgin olive oil

• 2 tbsp lemon juice (fresh)

• 1 tsp red wine vinegar

• 1 clove garlic, minced

• ½ tsp dried oregano

• Salt & pepper to taste

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🥣 Instructions

1. Prep the base:
   Add chickpeas, cucumber, tomatoes, onion, bell pepper, parsley, and mint to a large bowl.

2. Make the dressing:
   In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.

3. Combine:
   Pour the dressing over the salad and toss until everything is well coated.

4. Add feta & olives:
   Gently fold in crumbled feta and olives.

5. Chill or serve:
   Serve immediately or refrigerate for 30 minutes to let flavors blend.

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💡 Tips

• Add avocado, quinoa, or grilled chicken to make it a full meal.

• Stays fresh up to 3 days in the fridge (add feta right before serving for best texture).

• For extra flavor, add a splash of pomegranate molasses or sumac.