A nutritious and vibrant dish that’s perfect for meal prep. This salad is bursting with fresh ingredients and a delightful dressing, providing a delicious meal packed with plant-based protein.
Ingredients
Scale:
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
1/4 red onion, finely chopped
1/4 cup kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, and minced garlic until well combined. Season with salt and pepper to taste.
In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, and parsley. Mix gently to combine.
Pour the dressing over the salad mixture and gently toss to coat. If using, add crumbled feta cheese and mix lightly.
Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
