Mediterranean Chickpea Power Salad
Nutrition per serving
Ingredients
- 480 g cooked chickpeas, drained and rinsed (2 cans)
- 150 g cherry tomatoes, halved
- 1 large cucumber, diced
- 1 small red onion, thinly sliced
- 1 red bell pepper, diced
- 60 g feta cheese, crumbled
- 40 g kalamata olives, pitted and halved
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
Drain the chickpeas, rinse well under cold water, and let them dry completely in a colander.
Chop the cherry tomatoes, cucumber, and bell pepper; slice the red onion into thin rings.
In a large bowl, combine the chickpeas with all the chopped vegetables and the olives.
In a small bowl, whisk the olive oil with the lemon juice, oregano, salt, and pepper until the dressing comes together.
Pour the dressing over the salad and toss well so every ingredient is coated.
Add the crumbled feta and fresh parsley, and toss once more, gently.
Rest for 10 minutes before serving so the flavours meld. Keeps in an airtight container in the fridge for up to 3 days.
A big, vibrant salad that needs zero cooking — creamy chickpeas, crunchy vegetables, salty feta, and olives in a lemon-oregano dressing. 12g of fibre and 18g of protein per serving, and it keeps in the fridge for up to 3 days.
