Ingredients
- Chickpeas: 1 (15-ounce) can, drained and rinsed
- Cucumber: 1 medium, diced
- Red bell pepper: 1 medium, diced
- Red onion: 1/4 cup, finely chopped
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 1/2 cup, crumbled
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, and halved Kalamata olives.
- Step 2: In a small bowl, whisk together the olive oil and lemon juice to create the dressing.
- Step 3: Pour the dressing over the chickpea and vegetable mixture.
- Step 4: Gently toss all the ingredients together until well combined and coated with the dressing.
- Step 5: Crumble the feta cheese over the salad.
- Step 6: Serve immediately or chill in the refrigerator for later.
Notes
- Store leftover salad in an airtight container in the fridge for up to 3 days, but the cucumber might lose some of its crunch.
- This salad is best served cold, so no reheating is needed; it's perfect straight from the fridge!
- Serve this salad as a light lunch, a vibrant side dish, or stuff it into pita bread for a satisfying vegetarian meal.
- For an extra burst of flavor, marinate the red onion in the lemon juice for 10 minutes before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American