This easy plant-based chickpea salad has that classic Mediterranean flavor from the red wine vinegar, oregano, and feta cheese, and is a cinch to pull together for fast weekday lunches!
1cupEnglish cucumber½-inch quarter chunks (about half a cucumber)
½cupcrumbled feta cheese3.5 ounces
8cupsbaby greensarugula, or other lettuce
Optional: ⅓ cup sliced black or green olives
Instructions
Mince red onion or slice red onion into thin ⅛th-inch wedges.
In a large bowl, combine dressing ingredients. Whisk until well combined. Marinate onions in dressing to soften their bite.
Drain and rinse chickpeas, set aside.
Wash and prepare all vegetables. Slice grape tomatoes in half. Quarter the cucumber and slice into ½-inch chunks.
Top with feta - crumbled or in a fancy block.
Serve everything together over mixed greens, as is, or with crackers or bread.
Notes
To make this Low FODMAP: omit the onion and garlic and use either shallot-infused olive oil or garlic-infused olive oil in place of the plain olive oil.To make this VEGAN: omit the feta cheese, replace with olives and / or chopped avocado! You can also add in a few Tablespoons of hemp seeds to boost the protein.