Chickpea Salad with Feta and Olives
A fresh Mediterranean salad of chickpeas, crisp vegetables, feta, Kalamata olives, herbs, and a lemon-olive oil dressing.
Instructions
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Step 1
Rinse the chickpeas in a colander, drain thoroughly, and place them in the mixing bowl.
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Step 2
Add the cucumber, cherry tomatoes, red onion, olives, and parsley to the chickpeas.
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Step 3
Whisk the olive oil, lemon juice, garlic, oregano, salt, and black pepper in the small bowl until combined.
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Step 4
Add the feta and dressing to the mixing bowl. Toss gently until the salad is evenly coated, then serve.
Nutrition (Estimated)
Food safety
Caution: low
Wash and dry the vegetables and herbs before preparation. Keep the salad refrigerated and do not leave it at room temperature for more than 2 hours. Refrigerate leftovers in a sealed container and use within 3 days.
Risk factors
- raw vegetables
- refrigerated feta cheese
- cooked chickpeas
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