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Description
A refreshing, high-protein Greek salad featuring chickpeas, fresh vegetables, Kalamata olives, feta cheese, and a tangy oregano dressing.
Ingredients
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 English cucumber, halved and sliced into coins
- 2 cups halved cherry or grape tomatoes
- 3/4 cup pitted Kalamata olives, drained and halved
- 1/4 cup slivered red onion
- 6 ounces feta cheese, crumbled (about 3/4 cup)
- 1/4 cup chopped fresh dill (or parsley)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar (optional, balances acidity)
Instructions
- In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, dried oregano, kosher salt, freshly ground black pepper, and optional sugar until thoroughly emulsified.
- In a large serving bowl, combine the drained and rinsed chickpeas, sliced cucumber, halved cherry tomatoes, halved Kalamata olives, and slivered red onion.
- Pour the prepared dressing over the vegetables and chickpeas. Toss gently to ensure everything is well coated.
- Add about half of the crumbled feta cheese and the fresh dill to the salad. Toss again to incorporate.
- For optimal flavor, let the salad sit at room temperature for about 15-30 minutes, allowing the flavors to meld. Alternatively, you can refrigerate it, but bring it closer to room temperature before serving.
- Just before serving, gently fold in the remaining crumbled feta cheese. Taste and adjust seasonings as needed. This salad is wonderful on its own, with pita bread, or as a side dish.
Notes
- The sugar in the dressing is optional but helps balance the acidity from the vinegar.
- Use fresh dill for the best flavor, but parsley works as a substitute.
- This salad can be made ahead and stored in the fridge for up to 2 days; stir in remaining feta just before serving.
- Serve at room temperature for optimal taste.