Greek Salad with Chickpeas
A refreshing and hearty Greek salad with crisp vegetables, creamy feta, and protein-packed chickpeas, perfect for a light lunch.
15 min
Prep
4
Serves
350
Calories
Macros · per serving
12g protein
32g carbs
18g fat
Ingredients
For 4 servings
- 400 g canned chickpeas
- 1 cucumber
- 200 g cherry tomatoes
- 1 red onion
- 1 green bell pepper
- 100 g kalamata olives
- 150 g feta cheese
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the canned chickpeas under cold running water and set aside.
- 2
Chop the cucumber into small chunks and halve the cherry tomatoes.
- 3
Thinly slice the red onion and green bell pepper.
- 4
In a large salad bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, green bell pepper, and kalamata olives.
- 5
Crumble the feta cheese over the salad ingredients.
- 6
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
- 7
Pour the dressing over the salad and toss everything together until evenly coated.
- 8
Serve immediately or chill for 10 minutes before serving.
Cook it this week.
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