lunch

Greek Chickpea and Feta Salad (Revithosalata)

Name: Greek Chickpea and Feta Salad (Revithosalata)
Ingredients: 1/2 cup (82g) Canned chickpeas, drained and rinsed; 1 oz (28g) Feta cheese, crumbled; 1/8 cup (10g) Red onion, finely chopped; 1/4 cup (30g) Cucumber, finely diced; 1/4 cup (35g) Cherry tomatoes, halved; 1 tbsp (4g) Fresh parsley, chopped; 1 tsp (5g) Extra virgin olive oil; 1 tsp (5g) Lemon juice; 1/4 tsp Dried oregano; pinch Salt; pinch Black pepper

Nutrition

1366

kcal

Calories

25.6

Protein

91.7

Carbs

93.2

Fat

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Ingredients(11)

Canned chickpeas, drained and rinsed1/2 cup (82g)

Feta cheese, crumbled1 oz (28g)

Red onion, finely chopped1/8 cup (10g)

Cucumber, finely diced1/4 cup (30g)

Cherry tomatoes, halved1/4 cup (35g)

Fresh parsley, chopped1 tbsp (4g)

Extra virgin olive oil1 tsp (5g)

Lemon juice1 tsp (5g)

Dried oregano1/4 tsp

Saltpinch

Black pepperpinch

Instructions

In a medium bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, finely chopped red onion, diced cucumber, and halved cherry tomatoes.

Add the chopped fresh parsley and dried oregano.

Drizzle with extra virgin olive oil and lemon juice. Season with salt and freshly ground black pepper to taste.

Toss gently to combine all ingredients. Allow to sit for 5-10 minutes for the flavors to meld.

Serve chilled or at room temperature.