Mediterranean Chickpea Salad Cups
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free, Vegan-Option
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8–10 large butter lettuce or romaine leaves
Instructions
- Start by washing all your fresh produce. Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Place all the chopped vegetables into a large mixing bowl.
- Open the can of chickpeas and pour them into a colander. Rinse them thoroughly under cold water and let them drain completely. For the best texture, pat them dry with a paper towel before adding them to the bowl with the vegetables.
- In a small bowl or jar, combine the olive oil, fresh lemon juice, dried oregano, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.
- Pour the dressing over the chickpea and vegetable mixture. Add the sliced olives, crumbled feta, and fresh parsley. Toss everything gently until the salad is evenly coated with the dressing.
- Lay out your lettuce leaves on a clean surface or serving platter. Use a large spoon to scoop a generous portion of the Mediterranean chickpea salad into the center of each lettuce leaf. Serve immediately and enjoy.