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–+ servings

Loaded Mediterranean Chickpea Salad

Vibrant, nutrient-dense Mediterranean lunch salad packed with plump chickpeas, crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy crumbled feta cheese in a bright lemon-herb vinaigrette. Ready in just 15 minutes, vegetarian, high-protein, and 100% Halal wholesome.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Healthy Meals, lunch, Salad
Cuisine: Greek Inspired, Mediterranean
Ingredients Method

Ingredients
  

Crisp Mediterranean Salad Bowl (100% Halal Wholesome)
  • 2 cans (15 oz each) Cooked chickpeas (garbanzo beans) Rinsed, drained, and patted dry
  • 2 cups English or Persian cucumbers Finely diced crisp cubes
  • 1 ½ cups Cherry or grape tomatoes Halved for juicy sweetness
  • ½ cup Kalamata olives Pitted and sliced into rings
  • ½ cup Red onion Finely diced; soaked in cold water 5 mins for mild crunch
  • 1 cup Authentic Greek feta cheese Crumbled from whole block in brine
  • ½ cup Fresh flat-leaf parsley Finely chopped
  • 2 tablespoon Fresh mint leaves Finely chopped for vibrant aromatics
Zesty Lemon Oregano Vinaigrette
  • ⅓ cup Extra virgin olive oil First cold-pressed for fruity golden body
  • 3 tablespoon Freshly squeezed lemon juice From 1 to 2 ripe lemons
  • 1 tablespoon Red wine vinegar Halal compliant natural grape vinegar
  • 2 cloves Garlic Grated fine or pressed
  • 1 teaspoon Dried wild oregano Crushed between fingers to release oils
  • ¾ teaspoon Fine sea salt Or to taste
  • ¼ teaspoon Freshly cracked black pepper

Method
 

Salad Prep & Dressing Emulsion
  1. In a small glass jar or bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, grated garlic, crushed dried oregano, fine sea salt, and freshly cracked black pepper until emulsified and glossy.
  2. Rinse the canned chickpeas thoroughly in a colander under cold water, then spread them onto a clean kitchen towel to pat completely dry (this allows the dressing to cling tightly rather than sliding off).
  3. In a large salad bowl, combine the dried chickpeas, diced crisp cucumbers, halved cherry tomatoes, sliced Kalamata olives, diced red onion, chopped fresh parsley, and fresh mint.
Tossing & Serving
  1. Pour the zesty lemon oregano vinaigrette over the salad bowl.
  2. Gently toss with salad servers for 30 seconds until all vegetables and chickpeas are evenly coated in golden dressing.
  3. Add the crumbled authentic feta cheese and fold very gently so the creamy cheese crumbles remain distinct without disintegrating.
  4. Serve immediately, or chill in the refrigerator for 20 minutes to allow the flavors to marry and intensify. Serve with warm toasted pita triangles and lemon wedges!

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