Quick Chickpea Greek Salad Bowl with Lemon Oregano Dressing
This Quick Chickpea Greek Salad Bowl is a refreshing and healthy meal packed with flavor. It's easy to prepare and perfect for a light lunch or dinner.
Equipment
- Small bowl
- Whisk
- Cutting board
- Knife
- Large mixing bowl
Ingredients
Salad
- 1 can chickpeas rinsed and drained
- 1 cucumber diced
- 1 pint cherry tomatoes halved or quartered
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives pitted and halved
- 4 ounces feta cheese crumbled
- Bell pepper chopped (optional)
- Fresh parsley or dill chopped, for garnish (optional)
Lemon Oregano Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder or 1 small clove fresh garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
Instructions
- Whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper in a small bowl to create the dressing.
- Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion; chop bell pepper if using.
- Combine rinsed chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, and halved Kalamata olives in a large mixing bowl.
- Sprinkle crumbled feta cheese over the salad ingredients, then pour the prepared dressing over everything.
- Gently toss all ingredients until well combined and evenly coated with the dressing.
- Optionally, garnish with fresh chopped parsley or dill before serving.
Notes
For best flavor, let the salad sit for 10-15 minutes after dressing to allow the flavors to meld. This salad is great for meal prep and can be stored in the refrigerator for up to 3 days.