High Fructose Corn Syrup Free Mediterranean Chickpea Salad with Feta
Total time25 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- 4 oz feta cheese, crumbled
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, ground cumin, ground turmeric, black pepper, and salt until the dressing is uniform and slightly emulsified.
- 2
In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, Kalamata olives, red onion, parsley, and mint.
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