Greek Salad with Chickpeas, Tomatoes, Cucumbers & Feta
This Greek salad with chickpeas, tomatoes, cucumbers and feta is an evolution of the classic Greek salad, with the addition of chickpeas, which make it more substantial. It’s a great Mediterranean diet recipe and an easy dish for lunch or dinner.
Ingredients
- 1 ½ cups cooked chickpeas good-quality canned are fine
- 2 firm ripe tomatoes, such as beefsteaks
- 1 medium red onion
- 1 crisp cucumber preferably organic
- ⅔ cup crumbled Greek feta
- 1 - 2 teaspoons dried Greek oregano
- ½ cup extra virgin Greek olive oil
- 2 tablespoons fresh strained lemon juice
- Sea salt to taste
Instructions
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Drain and rinse the chickpeas in a colander and transfer to a mixing bowl.
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Core and cut the tomatoes into wedges or chunks. Trim the cucumber, cut in half lengthwise and then cut into ¼-inch-thick slices. Peel, halve and slice the onions.
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Add the tomatoes, cucumber slices and onion to the bowl with the chickpeas. Toss in the feta, oregano, olive oil, lemon juice and sea salt to taste and serve.
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