Mediterranean Chickpea Salad

A crunchy, lemony no-cook salad of chickpeas, cucumber, tomatoes and feta that gets better as it sits. Packs perfectly.

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ¼ onion, finely diced
• ½ cup feta crumbles
• 1 lemon, juiced

From your pantry: 3 tbsp olive oil, 1 tsp dried oregano, salt, pepper.

Instructions

1. Whisk the lemon juice, olive oil, oregano, ½ tsp salt and pepper in a large bowl.
2. Soak the onion in the dressing for 5 minutes to soften its bite.
3. Add the chickpeas, cucumber and tomatoes and toss well.
4. Fold in the feta.
5. Eat right away or refrigerate up to 3 days.

Tip: Spoon it over spring mix or into a pita to stretch it into a bigger lunch.

Nutrition per serving

Good for

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