Mediterranean Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed (19oz can)
- 1 pint grape tomatoes, halved
- 1 cup cucumber, seeded & chopped (about ½ English cucumber)
- ½ cup green onions, chopped (or sub with ¼ cup red onion, chopped)
- ¼ cup fresh parsley, chopped
- 4 oz feta, chopped into small cubes
Dressing
- ¼ cup olive oil
- ¼ cup lemon juice (juice of 1 lemon)
- 3 cloves garlic
- 1 teaspoon sugar
- salt & pepper to taste
Instructions
- To a large bowl, add chickpeas, chopped tomatoes, chopped cucumber, chopped green onion, chopped parsley, and cubed feta. Set aside and make the dressing.1 can chickpeas, drained and rinsed, 1 pint grape tomatoes, halved, 1 cup cucumber, seeded & chopped, ½ cup green onions, chopped, ¼ cup fresh parsley, chopped, 4 oz feta, chopped into small cubes
- In a blender, combine all ingredients and blend until smooth.¼ cup olive oil, ¼ cup lemon juice, 3 cloves garlic, 1 teaspoon sugar, salt & pepper to taste
- Pour dressing over salad and toss to combine. Cover and chill before serving.
Notes
- Let it chill for at least 30 minutes before serving for maximum flavour.
- Add canned tuna, grilled chicken, or shrimp to make it a full meal.
- Swap feta for goat cheese, or leave it out for a vegan version.
- Serve on top of a bed of arugula, spinach, or chopped romaine to add more bulk.