No-Cook Mediterranean Chickpea Salad
Protein-rich chickpeas, crisp cucumber, juicy tomatoes, olives, and feta tossed in a zesty lemon-oregano vinaigrette—an easy, refreshing side for hot days and trail lunches.
Equipment
- Mixing bowl
- Spoon
- Knife
Ingredients
- 1 15-ounce can chickpeas rinsed and drained
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/3 cup kalamata olives pitted, halved
- 1/3 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 lemon juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine chickpeas, diced cucumber, cherry tomatoes, olives, and feta.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour vinaigrette over salad and toss well. Serve immediately or chill in a cooler for later.
- Optional: add fresh parsley for extra brightness.
Notes
Perfect for no-fire days or trail simplicity. Prep vegetables before your trip for even faster assembly.