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This is a no-cook pantry salad in the truest sense - canned chickpeas, cucumber, tomato, and red onion, dressed in nothing more than olive oil, lemon, and dried oregano. It costs very little to make, keeps well for days in the fridge, and actually improves after a few hours as the vegetables release their juices into the dressing.
Per serving
260kcal
Calories
10g
Protein
Prep Time
15 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
26g
Carbs
14g
Fat
7g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the chickpeas, diced cucumber, diced tomato, and thinly sliced red onion.
Add the crumbled feta and Kalamata olives.
In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, and salt.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld, or refrigerate for up to a few hours for even better flavor.
Garnish with fresh parsley just before serving.
Let It Sit Before Serving: A short rest of even 10 minutes allows the vegetables to release their juices and mingle with the dressing, noticeably improving the flavor compared to eating it immediately. Dice Vegetables Evenly: Keeping the cucumber, tomato, and onion roughly the same size ensures every bite has a balanced mix of textures and flavors. Make It Ahead for Better Flavor: This salad actually tastes better the next day once the ingredients have had time to marinate together in the fridge.
It stays fresh for up to 4 days in an airtight container, and many people find the flavor actually improves after a day as the ingredients marinate together.
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