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Recipes
Mediterranean chickpea salad
VegetarianMediterranean📦 Batch cook
15-minute Greek-style salad — chickpeas, feta, olives, tomato, cucumber. 14 g protein, holds in the fridge 3 days, dressing locks in.
⏱ 15 min✂ 15 prep👤 3 serves🧊 3fridge
Ingredients
- •300 g chickpeas (cooked)
- •200 g cucumber, diced
- •200 g cherry tomatoes, halved
- •60 g red onion, thinly sliced
- •60 g kalamata olives
- •80 g feta cheese, crumbled
- •3 tbsp fresh parsley
- •3 tbsp extra-virgin olive oil
- •
Steps
- 1Drain chickpeas thoroughly — wet chickpeas water down the dressing.
- 2Dice cucumber, halve cherry tomatoes, slice red onion thinly. Combine in a bowl.
- 3Add chickpeas, olives, crumbled feta, chopped parsley.
- 4Whisk olive oil, red wine vinegar, oregano, salt, pepper. Pour over salad.
- 5Toss gently. Eat immediately or rest 30 min for fuller flavour.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
1 tbsp red wine vinegar
•1 tsp dried oregano•1 to taste salt + pepper21%
Mediterranean chickpea salad · Volya