Shared via Pantryly

Mediterranean Greek Chickpea Salad

Name: Mediterranean Greek Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cans Canned chickpeas; 1 medium English cucumber; 1 pint Cherry tomatoes; 0.5 cup Kalamata olives; 0.25 cup Red onion; 0.5 cup Feta cheese; 3 tbsp Olive oil; 2 tbsp Lemon juice; 1 tsp Dried oregano

A crisp, refreshing, and colorful salad requiring zero cooking. Perfect for meal prep or a quick lunch.

Prep 15 min4 servingseasy

saladno-cookvegetarianhealthymediterranean

Free · opens the app, or installs it first

Better in the app

Hands-free cook mode

Step-by-step with voice — no greasy taps.

Auto-scale servings

Resize the recipe and the shopping list.

Cook against your pantry

See what you have vs. what to buy.

Save it to your kitchen

Keep it, plan it into your week.

Ingredients

Canned chickpeas2 cans
English cucumber1 medium
Cherry tomatoes1 pint
Kalamata olives0.5 cup
Red onion0.25 cup
Feta cheese0.5 cup
Olive oil3 tbsp
Lemon juice2 tbsp
Dried oregano1 tsp

Instructions

1
Rinse and drain the canned chickpeas thoroughly.
2
Dice the cucumber, halve the cherry tomatoes, slice the olives, and finely chop the red onion.
3
In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, olives, and red onion.
4
In a small jar, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
5
Pour the dressing over the salad and toss well to coat.
6
Gently fold in crumbled feta cheese before serving or chilling.

Nutrition

Estimated, per serving

320kcal

Calories

10g

Protein

28g

Carbs

19g

Fat

Cook this in Pantryly

Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.

Scan to open this recipe on your phone