Mediterranean Chickpea Salad

20 min · Easy · Serves 4

310 kcal per serving · 14g protein

A vibrant no-cook salad of chickpeas, cherry tomatoes, cucumber, red onion and feta tossed in a lemon-herb vinaigrette.

Ingredients

• 400 g Canned chickpeas
• 240 g Cherry tomatoes
• Cucumber × 1
• Red onion × 1
• 20 g Fresh parsley
• 80 g Feta
• 4 g Black pepper
• 40 ml Olive oil
• Lemon × 1
• 8 g Salt

Method

1. Prep Vegetables

   

   Drain and rinse the chickpeas. Halve the cherry tomatoes, dice the cucumber and finely slice the red onion.

2. Toss Together

   

   Combine everything in a large bowl. Crumble over the feta, add chopped parsley, a squeeze of lemon and a drizzle of olive oil.

3. Season & Serve

   

   Season with salt and pepper and toss gently. Serve immediately or refrigerate — it keeps well for meal prep.