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Greek Salad with Chickpeas

Prep: 15 min

2 servings

Easy

A refreshing and nourishing Greek salad packed with anti-inflammatory ingredients like olive oil, leafy greens, and chickpeas. This salad combines the rich, savory flavors of traditional Greek cuisine with the added protein and fiber from chickpeas, making it a perfect, balanced lunch option. Olive oil serves as a healthy fat source, rich in antioxidants, while the variety of vegetables ensures a spectrum of vitamins and anti-inflammatory benefits.

Anti-Inflammatory Ingredients

Olive Oil1/10 Garlic2/10ChickpeasLemon Juice

Ingredients

1 cup cucumber
1 cup cherry tomatoes
0.5 cup red onion
0.25 cup kalamata olives
0.5 cup feta cheese
1 cup chickpeas
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic
1 teaspoon dried oregano
2 tablespoons fresh parsley
to taste salt
to taste black pepper

Instructions

In a large mixing bowl, combine chopped cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, crumbled feta cheese, and rinsed chickpeas.

In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.

Pour the dressing over the salad mixture and toss well to ensure everything is evenly coated.

Garnish the salad with chopped fresh parsley before serving.

Adjust salt and pepper to taste, and serve immediately, or chill in the refrigerator for 1 hour before serving to enhance the flavors.