Hearty chickpeas anchor this salad alongside crisp English cucumber, juicy cherry tomatoes, thin ribbons of red onion, and briny Kalamata olives, all brightened with a handful of fresh parsley. The dressing is where this dish really shines—extra-virgin olive oil, red wine vinegar, and a squeeze of fresh lemon juice come together with garlic and dried oregano for a tangy, herby coating that clings to every bite. Everything gets tossed together and left to rest for ten minutes so the chickpeas can soak up all that flavor before serving. It's a no-cook, make-ahead dish that holds up beautifully in the fridge, making it perfect for meal prep or a quick weekday lunch. Loaded with texture and Mediterranean-inspired flavor, this is a satisfying, protein-packed option that works great for a dairy free spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper until the dressing is uniform and slightly emulsified.
In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and parsley.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
