Ingredients:
- 400 g cooked chickpeas (canned, rinsed, and drained)
- 200 g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 yellow bell pepper, finely diced
- 1/2 red onion, finely sliced
- 100 g feta cheese, diced or crumbled
- 80 g pitted green and black olives
- A few fresh mint and parsley leaves
- 1/2 lemon, thinly sliced (optional for garnish)
For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions:
- In a large salad bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with the fresh herbs and lemon slices, if desired.
- Serve chilled, ideally after letting it rest for 15 minutes to allow the flavors to meld.
Prep time: 15 mins | Cook time: 0 mins | Total time: 15 mins | Calories: 250 kcal per serving | Servings: 4 servings
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