Classic Mediterranean flavors are what make up this easy Greek chickpea salad with fresh veg, heart-healthy fats, and bright herbs keeping it light, lean and tangy.
Course Salad
Cuisine Greek
Keyword chickpea salad
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6
Calories 229kcal
Ingredients
115-ouncecan garbanzo beans, rinsed and drained
1English cucumber, halved and sliced into coins
2cupshalved cherry tomatoes
¾cuppitted kalamata olives, drained and halved
¼cupslivered red onion
6ounces feta cheese, crumbled
¼cupchopped fresh dill
⅓cupextra virgin olive oil
2tablespoonsred wine vinegar
1teaspoon dried oregano
1teaspoon kosher salt
1 teaspoonfreshly ground black pepper
½teaspoonsugar, optional
Instructions
In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill. Drizzle with the olive oil and vinegar then season with the kosher salt, freshly ground black pepper and sugar. Toss gently and add the rest of the feta cheese. Adjust seasoning and serve or refrigerate overnight.