👩🍳 Instructions
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1
Thoroughly rinse and drain the canned chickpeas. Pat them very dry with a paper towel to prevent a watery salad. Place them in a large mixing bowl.
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2
Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives to the bowl with the chickpeas.
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3
Stir in the crumbled feta cheese, fresh chopped parsley, and fresh chopped mint.
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4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
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5
Pour the dressing over the salad ingredients in the large bowl. Toss gently until everything is evenly coated.
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6
Divide the salad into airtight containers for individual portions. Store in the refrigerator for 3-4 days. Serve as is, with pita bread, or in lettuce cups.
💡 Notes
For best meal prep results, ensure all vegetables are very dry before mixing. You can also prepare the dressing separately and add it just before serving to maintain maximum freshness of the salad components. This salad is excellent on its own or as a side dish.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
15g
Total Fat
20g
Saturated Fat
5g
Carbs
35g
Fiber
10g
Sugar
6g
Sodium
550mg
Cholesterol
15mg
