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Chickpea Feta Protein Salad

Chickpea Feta Protein Salad

A light and nutritious salad featuring chickpeas, feta cheese, and fresh vegetables, perfect for meal prep or a quick lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) canned chickpeas, rinsed and drained
  • 1 cup feta cheese, cubed or crumbled, preferably in brine
  • 1 large English cucumber, diced
  • 1.5 cups cherry tomatoes, halved or quartered
  • 1 large red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

  1. Open the cans of chickpeas and pour them into a colander. Rinse them thoroughly under cold running water. Shake the colander to remove as much moisture as possible.
  2. Dice your cucumber, bell pepper, and red onion into uniform pieces.
  3. Cut your cherry tomatoes into halves or quarters. Place all the chopped vegetables and chickpeas into a large mixing bowl.
  4. In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper. Adjust seasoning as needed.
  5. Pour the dressing over the vegetable and chickpea mixture. Toss gently until every ingredient is evenly coated.
  6. Gently fold in the crumbled feta cheese and the freshly chopped parsley.
  7. Let the salad rest in the refrigerator for at least 30 minutes before serving.

Notes

Use an English cucumber for less water content. Soak diced red onions in cold water for 5 minutes to reduce sharpness. Add lemon zest for extra flavor.