Mediterranean Chickpea Salad
Chickpeas, cucumber, tomato, olives and herbs in a lemon-oregano dressing. Packs well for lunch.
By Maa Di Rasoi ·
Prep15 min
Cook0 min
Total15 min
Serves3
LevelEasy
Mediterranean Chickpea Salad
Ingredients
servings
- 2 cupcooked chickpeas
- 1cucumber, diced
- 200 gcherry tomatoes, halved
- ½red onion, finely diced
- 10olives, sliced
- 3 tbspolive oil
- 1lemon, juiced
- 1 tspdried oregano
- 2 tbspparsley, chopped
- —Salt and pepper, to taste
Quantities scale from the tested 3-serving batch. Cooking times may change for large batches.
Method
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Whisk the oil, lemon juice, oregano, salt and pepper.
Combine the chickpeas, cucumber, tomatoes, onion and olives.
Pour over the dressing and toss. Rest 10 minutes.
Fold in the parsley before serving.
Notes & substitutions
- Keeps 2 days in the fridge; add the cucumber on the day for crunch.
Diet & allergens
- None of the major allergens
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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