Mediterranean Chickpea Salad
424kcal
Ingredients
- 570 g jarred chickpeas drained and rinsed
- ½ cucumber halved and thinly sliced into half moons
- 75 g cherry tomatoes quartered
- 75 g kalamata olives halved
- 1 red pepper deseeded and diced
- 10 g fresh parsley diced
- 100 g feta diced or crumbled
- ½ red onion thinly sliced
- 2 tablespoon olive oil
- 1 tablespoon white wine vinegar
- Salt and black pepper to taste
- 2 teaspoon dried oregano
Method
- Drain and rinse your chickpeas and prepare the rest of the salad ingredients (quarter your tomatoes, halve the olives, dice the red peppers, slice the cucumber and red onion). Add them to your salad bowl along with the diced parsley.570 g jarred chickpeas, ½ cucumber, 75 g cherry tomatoes, 75 g kalamata olives, 1 red pepper, 10 g fresh parsley, ½ red onion
- Drizzle the olive oil, white wine vinegar, salt and pepper, and dried oregano over the salad and gently toss to combine.2 tbsp olive oil, 1 tbsp white wine vinegar, Salt and black pepper to taste, 2 tsp dried oregano
- Crumble over the feta cheese.100 g feta
- Enjoy immediately or leave for 10 - 15 minutes to let the ingredients marinate before serving!
Nutrition
Serving1gCalories424kcalCarbohydrates47gProtein17gFat20gSaturated Fat6gPolyunsaturated Fat13gCholesterol22mgSodium1098mgFiber13gSugar11g
Notes
This salad will keep well in the fridge in an airtight container for up to 4 days - there are no ingredients to go overly soggy, so you can add the dressing and store the salad as is.
This salad is also perfect served with flatbread or pitta pockets for a more filling lunch!