Simple Mediterranean Chickpea and Feta Salad

Simple Mediterranean Chickpea and Feta Salad

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I admit that last night’s turkey meatloaf bombed. I’m not sure what happened there, but while it was edible, it certainly wasn’t blog worthy. It’s a good thing this easy salad recipe worked out well!

I love chop and drop salads. No fussing with salad dressings, just drop everything in a bowl, and away you go.

Take care that your salad doesn’t get out of control, though. In the end, this salad ended up serving 8 people. I’ll be eating it for lunch the rest of the week!


  • 1 can garbanzo beans, drained
  • 1 cup tomatoes, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup red bell (capsicum) peppers, chopped
  • ½ cup red onion, finely chopped
  • 1 cup spanish olives, sliced
  • 1 cup low fat feta, crumbled
  • ½ large lemon, juiced
  • 1 ½ tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh oregano, minced
  • 1 tsp fresh thyme, minced
  • 1 pinch salt
Read the whole recipe on Mother RImmy's Cooking Light Done Right