Greek Chickpea Salad
A chilled or freshly tossed chickpea side with cucumber, tomatoes, red onion, parsley, feta, and a simple vinegar dressing.
Ingredients
Salad Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- to taste Salt
- to taste pepper
Instructions
- Rinse and drain the 15-ounce can of chickpeas. Dice washed cucumber, halve tomatoes, and finely chop the onion and parsley.
- Make the dressing by whisking the measured vinegar into the oil; season lightly.
- Toss chickpeas and prepared vegetables with the dressing, then gently incorporate the measured feta.
- Taste for seasoning. Serve four side portions, or cover and refrigerate until the meal. For advance prep, hold dressing separately.
Notes
Use a drained 15-ounce can of cooked chickpeas. Keep dressing separate for advance prep; use chilled salad within two days for quality.