Greek Chickpeas Salad Protein Power Meal
This vibrant Greek Chickpeas Salad is a high-protein, make-ahead marvel that gets better overnight. Marinated chickpeas, crisp cucumber, sweet cherry tomatoes, briny Kalamata olives, and creamy feta are tossed in a zesty red wine vinaigrette for a perfect healthy lunch or side dish.
Equipment
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Rubber spatula
- Clean kitchen towel or paper towels
- Small bowl (for soaking onion)
- Colander
Ingredients
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ cup Kalamata olives, halved
- ½ cup finely diced red onion, soaked in cold water for 10 minutes and drained
- 1 cup crumbled feta cheese from a block
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and freshly cracked black pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them very dry with a clean kitchen towel or paper towels to remove excess moisture.
- In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, a generous pinch of salt, and a few cracks of black pepper until emulsified and slightly thick.
- Add the dry chickpeas to the bowl with the dressing. Toss well to coat every chickpea. Let them marinate for 5 minutes while you chop the vegetables.
- Add the diced cucumber, halved cherry tomatoes, sliced Kalamata olives, and drained red onion to the bowl. Gently fold everything together with a rubber spatula until evenly distributed.
- Fold in the crumbled feta cheese.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust salt and pepper before serving.
Notes
For the best texture, salt the diced cucumber lightly and let it sit on a paper towel for 10 minutes to draw out excess moisture before adding to the salad. To keep the feta from becoming mushy, reserve half to sprinkle on top just before serving. This salad keeps well in the refrigerator for up to 4 days. For a vegan version, omit the feta or use a high-quality vegan feta and add a tablespoon of nutritional yeast to the dressing. Serve chilled or at room temperature.