Ceres Digital Cookbook

Dockside Chickpea Salad

Contributed by: Christopher VanderReyden

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Course Cuisine Servings Spice Prep Cook Total Created
Entree Mediterranean 4 Not spicy 15 min 0 min 15 min 2026-02-10 19:08:45

Overview

A bright, crunchy chickpea salad with herbs and lemon for easy lunches or snack plates.

Ingredients

  • 2 cup Canned chickpeas (drained and rinsed)
  • 1 cup Cucumber (diced)
  • 1 cup Cherry tomatoes (halved)
  • 0.5 cup Red bell pepper (diced)
  • 0.25 cup Red onion (finely minced)
  • 0.25 cup Fresh parsley (chopped)
  • 3 tbsp Olive oil
  • 3 tbsp Lemon (juice)
  • 0.5 tsp Dried oregano
  • 0.75 tsp Salt (to taste)
  • 0.25 tsp Black pepper
  • 0.5 cup Feta cheese (optional)

Tools

  • Cutting board — Prep
  • Chef's knife — Prep
  • Mixing bowl — Prep, Large, medium, or small as needed
  • Optional Citrus juicer — Prep, Hand or countertop style
  • Colander — Prep, For draining pasta
  • Optional Wooden spoon — Utensils

Instructions

Combine chickpeas, cucumber, tomatoes, bell pepper, red onion, and parsley. Whisk olive oil, lemon juice, oregano, salt, and pepper, then pour over the salad. Toss to coat, fold in feta, and chill briefly before serving.