Yields: 3–4 servings
Time: 15 minutes (no cooking!)
🛒 Ingredients:
- 1 can (15 oz / 400g) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ red onion, finely chopped
- ½ red bell pepper, diced
- ¼ cup Kalamata olives, sliced
- ⅓ cup crumbled feta cheese (or vegan feta)
- 2 tablespoons fresh parsley or dill, chopped
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon dried oregano
- Salt & black pepper, to taste
- Optional: ½ teaspoon Dijon mustard or a pinch of garlic powder
🥄 Directions:
- Prep the salad:
In a large bowl, combine chickpeas, tomatoes, cucumber, onion, bell pepper, olives, and feta. - Mix the dressing:
In a small jar or bowl, whisk together olive oil, vinegar/lemon juice, oregano, mustard (if using), salt, and pepper. - Toss & chill:
Pour dressing over salad and toss gently. Let sit for 10–15 minutes (or longer in the fridge) for flavours to meld. - Serve:
Enjoy chilled or at room temp, alone or with pita, crackers, or greens.
🧺 Meal Prep Tip:
Store in an airtight container in the fridge for up to 3 days. Add the feta and herbs just before serving if you want max freshness.
