Greek Salad with Chickpeas
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Everyday Food, March 2011
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 4
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Ingredients
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 medium cucumber, peeled and cut into 1/2-inch pieces
- 1 cup grape tomatoes, halved
- 1/2 cup crumbled feta (2 ounces)
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/2 cup lightly packed fresh parsley leaves
Directions
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In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among four bowls and serve immediately.
This recipe is super easy and very adaptable. I totally forgot about the olives but they weren't missed much. I used the juice from a whole lemon and didn't add any olive oil. The creamy, salty feta cut the tartness of the lemon juice while keeping that fresh flavor. I also added a zucchini cut up slightly smaller than the cucumber pieces. Excited to make it again.