Description
A bright, bite‑size bowl of Mediterranean flavor, ideal as a side or light lunch
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, optional
- Juice of 1 lemon
- 3 tbsp extra‑virgin olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse chickpeas under cold water and pat dry.
- Dice cucumber and cherry tomatoes, then combine with sliced red onion in a large bowl.
- Slice olives finely and add them to the mix, gently flipping to stay distinct.
- Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper until milky.
- Pour dressing over the veggies, tossing lightly so everything coats evenly.
- Crumb feta and scatter parsley on the top, sprinkling gently.
- Serve immediately with toasted pita or let rest 15 minutes before plating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean