LUNCH
Greek Chickpea and Feta Salad with Lemon-Herb Dressing
This refreshing Greek chickpea and feta salad is a perfect light lunch, packed with protein and vibrant Mediterranean flavors. It's quick to prepare and can be made ahead for easy meal prep.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the rinsed and drained chickpeas, crumbled feta cheese, diced cucumber, thinly sliced red onion, and chopped fresh parsley.
02
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper to create the dressing.
03
Pour the dressing over the chickpea mixture.
04
Gently toss all ingredients until well combined and coated with the dressing.
05
Serve immediately or chill for at least 15 minutes for flavors to meld.
About This Recipe
This refreshing Greek chickpea and feta salad is a perfect light lunch, packed with protein and vibrant Mediterranean flavors. It's quick to prepare and can be made ahead for easy meal prep.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra burst of flavor, add a few Kalamata olives to the salad. You can also lightly toast the chickpeas in a pan before adding them for a different texture.
Easy Substitutions
If you don't have fresh parsley, dried parsley can be used, but reduce the quantity to 1 tablespoon. Cherry tomatoes or bell peppers can be added for more vegetables. For a dairy-free option, omit the feta cheese or use a plant-based feta alternative.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to improve over time.
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