Anti Inflammatory Classic Mediterranean Chickpea Salad
Total time25 min
Prep time15 min
Cook time0 min
4.9(26)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 english cucumber, diced into ½-inch pieces
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ½ cup roasted red peppers, drained and roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 3 oz feta cheese, crumbled
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp garlic, minced (about 1 small clove)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until the dressing is fully combined and slightly emulsified.
- 2
In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, Kalamata olives, red onion, roasted red peppers, and parsley.
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