Greek Chickpea Salad (15 Minutes)

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This Greek chickpea salad is a perfect light and refreshing meal that can be made in just 15 minutes. It’s loaded with healthy ingredients like cucumber, cherry tomatoes, red onion, and chickpeas, and tossed in a zesty dressing made with lemon juice and olive oil. The salad is topped with crumbled feta cheese and sliced black olives, which add a salty kick to every bite. This salad can be served as a side dish or a main meal for lunch or dinner.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 English cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup sliced black olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, black olives, feta cheese, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to coat.
  4. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld together.

Notes

To make this salad even more filling, you can add some cooked quinoa or grilled chicken. To give it a different texture, you can try adding some toasted almonds or walnuts. Be sure to drain and rinse the chickpeas well before using them to get rid of excess sodium. You can also adjust the amount of lemon juice and olive oil to your liking. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 227
  • Sugar: 4g
  • Sodium: 451mg
  • Fat: 13g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 11mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

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