Best Mediterranean Chickpea Salad

Ingredients

• 1 can (425 g) canned chickpeas, drained & rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup kalamata olives, halved
• 1/3 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano

Instructions

1. Whisk the olive oil, lemon juice, oregano and a good pinch of salt and pepper in the bottom of a large bowl until cloudy and emulsified.
2. Add the chickpeas, cucumber, tomatoes, red onion and olives; toss to coat in the dressing.
3. Fold in the feta and parsley gently so the feta stays in creamy crumbles rather than breaking into paste.
4. Let it sit 10 minutes so the chickpeas drink up the dressing and the onion mellows, then taste and adjust salt and lemon.

Nutrition (per serving)

Calories

450

Protein

14 g

Fat

26 g

Carbs

38 g