Mediterranean · Easy
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Greek Chickpea Salad
Crunchy cucumber, tomatoes, olives, feta and chickpeas in a sharp oregano dressing. Great for packed lunches.
Prep15 min
Cook0 min
Total15 min
Serves4
A salad that actually keeps you full. The chickpeas add protein and the dressing gets better as it sits, which makes this ideal for prepping on Sunday and eating through Wednesday.
Method
- Whisk the olive oil, vinegar, oregano, garlic and a pinch of salt and pepper in a large bowl.
- Add the chickpeas and red onion and toss — letting them sit in the dressing for 5 minutes softens the onion's bite.
- Add cucumber, tomatoes and olives and toss again.
- Top with crumbled feta just before serving.
Cook's notes
- Store the feta separately if prepping ahead so it doesn't go soft.
- Add cooked quinoa or orzo to make it a more substantial meal.
Allergy note: Always check ingredient labels for allergens such as gluten, dairy, nuts, soy and eggs, particularly when cooking for others.