Ingredients
Scale
- 1 cucumber, diced
- 2 large tomatoes, diced
- 1 red onion, thinly sliced
- 1 green bell pepper, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives
- 4 oz feta cheese, cubed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine cucumber, tomatoes, red onion, bell pepper, chickpeas, and olives.
- Add feta cheese cubes.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Serve immediately or chill for 30 minutes.
Notes
- Use fresh vegetables for best flavor.
- Add more lemon juice if you prefer a tangier taste.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg