Mediterranean Chickpea Salad

A hearty no-cook salad packed with fiber, plant protein, and Mediterranean flavors.

Ingredients

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup Kalamata olives, halved
• 3 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Dressing: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 clove garlic minced, 1 tsp dried oregano, salt and pepper

Directions

1. Combine chickpeas, cucumber, tomatoes, red onion, olives, and parsley in a large bowl.
2. Whisk together all dressing ingredients.
3. Pour dressing over salad and toss to coat.

Add feta and fold gently.

1. Let sit at least 15 minutes before serving for flavors to meld.
2. Keeps refrigerated up to 3 days.

Notes

Adding a handful of arugula or spinach right before serving boosts nutrition. Chickpeas have a low glycemic index and are exceptional for blood sugar.