Description
A simple, no-cook summer salad made with just four core ingredients: chickpeas, feta, lemon, and olive oil. It is bright, fresh, and perfect for meal prep.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and black pepper to taste
- Optional: 1/2 medium red onion, finely diced
- Optional: 1/2 English cucumber, diced
- Optional: 1/2 cup Kalamata olives, halved
- Optional: 1/4 cup fresh parsley, chopped
- Optional: 1 teaspoon dried oregano
Instructions
- Drain and rinse the chickpeas thoroughly in a colander under cold water until bubbles stop. Shake to remove excess water.
- In a large mixing bowl, whisk together the olive oil, lemon juice, salt, pepper, and dried oregano (if using) until emulsified.
- Add the drained chickpeas to the dressing and toss to coat. Let sit for 5 minutes to marinate.
- Add the feta cheese and any optional vegetables (onion, cucumber, olives, parsley) to the bowl.
- Gently toss everything together, being careful not to crush the feta.
- Serve immediately at room temperature, or cover and refrigerate for up to 5 days.
Notes
Do not skip rinsing the chickpeas to remove the starchy liquid. Use block feta rather than pre-crumbled for better texture. Let the salad sit for 5-20 minutes before eating to allow flavors to meld. Serve at room temperature for best flavor. Do not freeze or reheat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 8
- Protein: 14
Keywords: chickpea salad, Mediterranean salad, no-cook recipe, meal prep, healthy lunch, vegetarian, gluten-free, feta salad, quick recipes