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Mediterranean Chickpea Salad with Lemon Vinaigrette.

  • 1 (4 oz) pkg
    crumbled feta cheese
  • 1
    English cucumber
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 1 medium
    red onion
  • 4
    tomatoes
  • 2
    yellow bell peppers
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  • 1
    Peel and mince garlic. In a large bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, oregano, salt, and pepper.
    2 cloves garlic
    juice of 1 lemon
    6 tbsp extra virgin olive oil
    ½ tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 2
    Drain and rinse chickpeas. Place on paper towels and pat dry. Add to bowl with dressing and toss to coat.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 3
    Peel, medium dice, and add onion to bowl.
    1 medium red onion
  • 4
    Wash and dry tomatoes, cucumber, and bell peppers. Medium dice tomatoes and cucumber and add to bowl with chickpeas. Seed, medium dice, and add peppers to bowl.
    4 tomatoes
    1 English cucumber
    2 yellow bell peppers
  • 5
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to bowl.
    1 small bunch Italian (flat-leaf) parsley
  • 6
    Add feta to bowl and toss salad.
    1 (4 oz) pkg crumbled feta cheese
  • 7
    To serve, place salad in a bowl or on a plate. Enjoy!