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Chickpea Olive Salad

This salad filled the cravings I had for fresh, crunchy salad on some unseasonably warm spring days we had in NY last week. It makes a nice and easy to prepare lunch, with the addition of canned tuna, or cured meat of your choice.

This is one of those sturdy salads that holds up well in the fridge, with the exception of the tomatoes. If you plan to have leftovers, consider leaving the tomatoes out of the main salad, and adding them to each serving, so they don’t end of having to be refrigerated, which turns them bland and watery.

A diced sweet bell pepper would be a nice addition to the salad, if you have one.


1 large, seedless cucumber, chopped into a 1/4” dice

1 (15.5 oz.) can chickpeas, drained and rinsed

Couple handfuls cherry tomatoes, cut in half

1/2 red onion, finely diced

Large handful fresh parsley leaves, finely chopped

Handful olives of your choice, chopped

Juice of one lemon

3 tablespoons good olive oil

Salt and freshly ground pepper to taste

1/2 cup good quality feta cheese, crumbled

Optional: a few sprigs fresh oregano, leaves only, minced

Optional: 1 can tuna (I like the Scout brand), or about 1/2 cup cured meat of your choice


In a large bowl, whisk together lemon juice and olive oil. Add in cucumber, chickpeas, onion, parsley, oregano if using, and olives. Season with salt and black better to taste. Finally, stir in your protein of choice, along with the feta, and enjoy!

If you plan to eat all the salad in once serving, toss in the tomatoes. If you plan to have leftovers, just add the tomatoes to the top of the salad each time you enjoy it, so they don't have to be refrigerated.

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