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Mediterranean Chickpea Salad with Olives and Sun-Dried Tomatoes
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Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Mixing Bowl

Ingredients
  

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 cup pitted Kalamata olives, halved
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, crumbled

Instructions
 

  • In a large mixing bowl, whisk the olive oil, lemon juice, oregano, salt, and black pepper until combined.
  • Add the chickpeas, Kalamata olives, sun-dried tomatoes, cucumber, red onion, and parsley to the bowl.
  • Toss everything gently until the ingredients are evenly coated with the dressing.
  • Sprinkle the crumbled feta cheese over the top just before serving.

Notes

Make this salad a few hours ahead so the chickpeas absorb the lemon and herb flavors. For a dairy-free version, simply omit the feta. Leftovers keep well in the fridge for two days and taste best at room temperature rather than straight from the cold.
Course: Salad
Cuisine: Mediterranean
Equipment: Large Mixing Bowl