This easy Chickpea Salad is quick to make and delicious to eat. It's like a Greek salad but with chickpeas so it'll keep you fuller, longer. Perfect for meal prep!
To make the dressing, in a small bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
In a large bowl, add chickpeas, cucumbers, grape tomatoes, red onion, Kalamata olives, feta cheese, and parsley. Drizzle with dressing and toss to combine.
Notes
Chickpeas: To substitute dried chickpeas, add 4 ounces dried chickpeas to a large pot and cover with 2 inches water. Bring to boil, reduce heat, cover, and simmer until tender, about 1 1/2 to 2 hours. Drain well and cool.
Cucumbers: If you use thin-skinned cucumbers, peeling is optional.
Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
Kalamata olives: Substitute black olives or your favorite green olives if desired, and leave them whole if you prefer that.
Yield: This recipe makes about 8 cups of salad, enough for 8 as a side dish (1 cup per serving) or 4 as a main dish/lunch option (2 cups per serving).
Storage: Store leftovers covered in the refrigerator for up to 4 days. If you want to meal prep the salad, leave out the feta cheese until the day you are going to eat it.