5-Minute Greek Salad with Chickpeas
A quick, tasty, and filling salad that comes together in a hurry.
- 1 English cucumber, chopped (about a cup)
- 1-2 tomatoes, chopped (about 1.5 cups)
- 1/4 cup onion, chopped (yellow, white, or red)
- 1 can chickpeas drained
- 14 Kalamata olives pitted
- 8 fresh mint leaves, diced
- 1/4 cup crumbled feta cheese
- 1/2 tbsp extra olive oil
- 1 tsp reduced balsamic vinegar
- 1/2 lemon
- 1/4 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Chop the cucumber, tomato, and onion. Add to a bowl.
Drain a can of chickpeas and add to the bowl. (I have yet to find a better brand than Goya for chickpeas.)
Add diced mint, olives, and feta cheese to the bowl.
Drizzle some olive oil and the juice of half a lemon directly to the bowl.
Sprinkle some salt, pepper, and oregano over the top, and mix ingredients well.
Drizzle a little reduced balsamic vinegar across the top and garnish with a mint leaf.
If you have any crusty French bread (perhaps leftover from the night before?), rip it up and toss it in! It's a great addition.
Serve in 2-3 bowls. Top with chicken or shrimp if desired.
Serving: 2CupsCalories: 134kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 824mgPotassium: 487mgFiber: 4gSugar: 7gVitamin A: 513IUVitamin C: 27mgCalcium: 148mgIron: 2mg
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