Description
A quick, protein-packed chickpea salad with a zesty lemon‑oregano dressing. Fresh veggies and herbs create a vibrant, satisfying bowl that’s ready in minutes.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra‑virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Drain and rinse chickpeas; pat dry.
- Dice tomatoes, cucumber, slice red onion, and chop parsley.
- Combine all veggies in a large bowl.
- Whisk together lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper until emulsified.
- Pour dressing over salad and toss until coated.
- Serve immediately or refrigerate up to 2 hours; garnish with extra parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean