Description
A vibrant, protein-rich salad celebrating Mediterranean flavors with chickpeas, crisp veggies, tangy feta, and aromatic herbs. Perfect for summer or a quick meal.
Ingredients
2 cups cooked chickpeas (or 1 can, drained)
2 medium cucumbers, diced
1 large tomato, chopped
1/2 cup pitted olives
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
1 tbsp olive oil
1 tbsp red wine vinegar
1 small red onion, finely chopped (optional)
Instructions
Combine chickpeas, cucumbers, tomatoes, olives, red onion (if using), parsley, and oregano in a large bowl.
Whisk olive oil and vinegar in a small bowl. Pour dressing over the salad and toss gently to coat.
Stir in feta cheese just before serving to avoid softening it.
Notes
For extra brightness, add a squeeze of fresh lemon juice.
Store in an airtight container in the fridge for up to 3 days.
Substitute feta with halal goat cheese or omit for vegan version.