Description
This Vegetarian Mediterranean Salad is a vibrant and nutrient-packed dish that combines crunchy vegetables, salty feta, and zesty dressing, making it perfect for any meal.
Ingredients
Scale
2 cans 15 oz Chickpeas
1 large English Cucumber
2 cups Cherry Tomatoes
1/2 medium Red Onio
1/2 cup Kalamata Olives
1/2 cup Feta Cheese
1/2 cup Fresh Parsley
1/4 cup Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Honey
1 teaspoon Dried Oregano
Sea Salt & Black Pepper to taste
Instructions
- Rinse the chickpeas under cold water until the water runs clear and pat dry
- Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion; place in a large mixing bowl
- Add the sliced Kalamata olives and crumbled feta cheese to the bowl
- In a small jar, combine Olive Oil, lemon juice, honey, dried oregano, salt, and pepper; whisk until emulsified
- Pour the dressing over the salad and toss gently with chopped parsley
- Let the salad marinate for 15 to 20 minutes before serving
Notes
For vegan option, omit feta or use vegan cheese.
Best served fresh, but leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg