Enjoy a refreshing Mediterranean chopped salad with chickpeas, tomatoes, cucumber, olives, and feta, dressed in a simple lemon-oregano vinaigrette. Ready in 15 minutes.
In a large bowl, combine the chickpeas, tomatoes, cucumber, olives, feta cheese, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine and coat evenly.
Garnish with chopped fresh parsley.
For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. Serve chilled.
Notes
Rinse and drain the chickpeas thoroughly to remove any canned taste.
• Use ripe tomatoes for the best flavor.
• Dice the cucumber, tomatoes, and feta into similar-sized pieces for uniformity in every bite.
• For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
• Dress the salad just before serving to keep the ingredients crisp and fresh.