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Mediterranean chickpea salad with cherry tomatoes, cucumber, red onion, feta and parsley in a lemon-oregano vinaigrette

No-Cook Mediterranean Chickpea Salad in 15 Minutes

A bright, no-cook chickpea salad with crunchy cucumbers, juicy tomatoes, red onion and feta in a lemon-oregano vinaigrette. It comes together in 15 minutes and holds up beautifully for make-ahead lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 15-oz cans chickpeas rinsed, drained and patted dry
  • 1 pint cherry tomatoes halved
  • 1 whole English cucumber diced
  • 1/2 whole small red onion thinly sliced
  • 4 oz feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 3 tbsp olive oil extra-virgin
  • 2 tbsp lemon juice fresh, about 1 lemon
  • 1 tsp dried oregano
  • 1 clove garlic minced
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper

Method
 

  1. Rinse and drain the chickpeas, then pat them dry with a clean towel so the dressing clings.
  2. In a large bowl, combine the chickpeas, halved tomatoes, diced cucumber, sliced red onion, crumbled feta and chopped parsley.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt and pepper.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Serve right away, or refrigerate 20 minutes to let the flavors meld. Store in an airtight container up to 4 days.