Ingredients
Scale
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 cup Kalamata olives (pitted and halved)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Adjust seasoning to your taste.
- Pour the dressing over the salad mixture. Toss to coat all the ingredients evenly.
- Add the chopped parsley and give it one final toss.
- Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
- Prep Time: 15