Ingredients (Serves 4)
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup black or Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
🫒 Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt & black pepper to taste
👩🍳 Instructions
- Prep veggies
Chop tomatoes, cucumber, onion, and parsley. - Combine salad
In a large bowl, mix chickpeas, veggies, olives, and feta. - Make dressing
Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. - Toss & chill
Pour dressing over salad and toss gently. Chill 15–30 minutes for best flavor.
🍽️ Serving Ideas
- Serve as a side with grilled chicken or fish
- Stuff into pita bread or wraps
- Add over greens for a fuller salad
🧮 WW Points Estimate (per serving)
- ~4–6 points (varies by feta & oil used)
🔄 Ways to Lower Points
- Use reduced-fat feta
- Cut olive oil to 1–2 tablespoons
- Add extra veggies to stretch servings
❓ FAQs
Can I make it ahead?
Yes 👍 It actually tastes better after a few hours in the fridge.
How long does it last?
- Up to 3–4 days refrigerated in an airtight container
Can I make it vegan?
- Skip feta or use plant-based feta alternative
Can I add protein?
- Grilled chicken, tuna, or quinoa work great
💡 Tips
- Use Kalamata olives for authentic Mediterranean flavor
- Add a pinch of chili flakes for heat
- A squeeze of fresh lemon before serving brightens everything