Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Make the dressing. In a small jug or bowl, mix together lemon juice with olive oil, crushed garlic, oregano, basil, salt, and pepper. Set aside.
Prep all of the veg, then add to a bowl. Pour the dressing over the vegetables, chickpeas and half of the crumbled feta and give everything a toss.
Garnish with the rest of the crumbled feta cheese, and serve!
- Make sure that the chickpeas that you're using are cooked.
- If buying canned chickpeas, try to get ones that say "low sodium", if you can't find them, then just make sure to rinse the chickpeas to get rid of the excess sodium.
- If you're cooking the chickpeas from dried, then make sure not to overcook them as they'll start breaking apart and won't have a great texture.
- Feel free to add some pitted and chopped olives.
- Don’t add too much salt to this salad, as the feta cheese is quite salty.
- When you buy the feta cheese, make sure that it's a block that you can crumble using your hands. Avoid buying pre-crumbled feta as it tends to be dry, and lacks flavor.
- Store this chickpea salad in a sealed container in the fridge for up to 3 days. I don't recommend freezing this salad.
- To make ahead, I recommend keeping the salad dressing in a jar and dress the salad right before serving.
Calories: 258kcal | Carbohydrates: 32g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 407mg | Potassium: 407mg | Fiber: 9g | Sugar: 7g | Vitamin A: 327IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 4mg