Ingredients
2 cans (15-ounce) chickpeas, strained and rinsed
½ cucumber, diced
½ red onion, diced
1 bell pepper, red, yellow, or orange, diced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved (optional)
¼ cup parsley, finely chopped
¼ cup feta cheese, crumbled
1/3 cup extra-virgin olive oil
½ lemon, juiced
¼ teaspoon salt
Pinch of black pepper
Instructions
In a small mason jar or bowl, add olive oil, lemon, juice, salt, and black pepper and whisk to combine.
In a large bowl, combine the chickpeas, cucumber, red onion, bell pepper, cherry tomatoes, black olives, parsley, and feta cheese, and toss to combine.
Drizzle with olive oil and toss until everything is well coated. Taste and adjust oil, lemon, salt, and pepper as needed.
The salad can be served immediately or stored in the fridge for up to 4 days.
Nutrition
Serving Size: 1 serving
Calories: 422 calories
Sugar: 4 grams
Fat: 28 grams
Carbohydrates: 33 grams
Fiber: 10 grams
Protein: 13 grams