Ingredients
4 cups halved cherry tomatoes
2 cups cooked chickpeas
1 English cucumber, diced
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and black pepper to taste
4 day-old slices crusty bread, toasted and cubed
Instructions
Preheat oven to 350°F (175°C). Toast bread cubes until golden (5-7 minutes)
Chop tomatoes and cucumber; toss with chickpeas, red onion, and parsley
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper
Pour dressing over salad and crumble feta on top
Serve at room temperature or chilled
Notes
Use canned chickpeas (drained) for convenience
Add kalamata olives or bell peppers for extra flavor
Store in airtight container for 2 days
Adjust dressing salt to feta’s saltiness
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Table
- Method: Chopping, Toast
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 45mg