Greek Chickpea Salad with Feta & Lemon Vinaigrette

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Lemon Vinaigrette:

  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt & pepper to taste

👩‍🍳 Instructions:

  1. Make the Vinaigrette:
    In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper.
  2. Combine Salad Ingredients:
    In a large bowl, mix chickpeas, tomatoes, cucumber, red onion, olives, and parsley.
  3. Dress the Salad:
    Pour vinaigrette over salad and toss gently to combine.
  4. Add Feta:
    Top with crumbled feta just before serving. Chill for 15–30 minutes for best flavor.
  5. Serve:
    Perfect as a lunch bowl or served as a side with grilled meats or pita.

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