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Active time
10 minutes
Total time
15 minutes
4 servings

4 tablespoons olive oil

2 tablespoons red wine vinegar

⅓ cup red onions, thinly sliced

1 garlic clove, minced

1½ pounds tomatoes

¾ cup Persian cucumbers, chopped

¼ cup Kalamata olives, pitted and sliced

⅓ cup feta cheese. crumbled

2 cups chickpeas, cooked

¼ cup parsley, chopped

3 tablespoons basil, fresh, chopped

3 tablespoons mint, fresh, chopped

Salt and pepper to taste

  1. In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions, and garlic together. Let it sit for 10 to 15 minutes.
  2. Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
  3. Add the tomatoes, cucumbers, olives, feta cheese, chickpeas and chopped herbs to a large bowl. Pour the vinaigrette on top and toss the salad to combine the ingredients together. Taste and season with more salt or pepper, if necessary.

Recipe and photo courtesy of the American Pulse Association, originally contributed by Healthy Nibbles and Bits.


Calories: 340
Total Fat: 20g
Saturated Fat: 4g
Sodium: 200mg
Carbohydrate: 32g
Fiber: 9g
Protein: 11g

Yield: 4 servings

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