Greek Chickpea Salad

Name: Greek Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 - 15 ounce can of chickpeas (drained and rinsed); 1 red bell pepper (seeds removed, diced); 1 green bell pepper (seeds removed, diced); 1 english cucumber (diced); 1 1/2 cups cherry tomatoes (cut in half); 1/4 cup red onion (diced); 1/2 cup kalamata olives (pitted); 6 ounces of feta cheese (crumbled); Optional: pepperoncinis (chopped); 1/4 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 2 garlic clove (minced); 1 lemon (juiced); 2 teaspoons dried oregano; Salt and pepper to taste; Optional spices: sumac (za'atar, cayenne pepper, basil)

All of your favorite Greek ingredients are combined in this easy Greek Chickpea Salad.

Prep15 min
Total15 min
Makes6 servings
Calories215

Ingredients

6 servings

For the salad

1 - 15 ounce can of chickpeas (drained and rinsed)
1 red bell pepper (seeds removed, diced)
1 green bell pepper (seeds removed, diced)
1 english cucumber (diced)
1 1/2 cups cherry tomatoes (cut in half)
1/4 cup red onion (diced)
1/2 cup kalamata olives (pitted)
6 ounces of feta cheese (crumbled)
Optional: pepperoncinis (chopped)

For the dressing

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic clove (minced)
1 lemon (juiced)
2 teaspoons dried oregano
Salt and pepper to taste
Optional spices: sumac (za'atar, cayenne pepper, basil)

Method

1
In a large bowl combine the salad ingredients and gently toss.
2
In a mason jar or salad dressing container combine the dressing ingredients and mix well.
3
Pour the dressing over the salad and toss.
4
Refrigerate for two hours before serving if possible, otherwise serve immediately.

Notes

Garnish ideas: you can add fresh herbs like mint, basil or parsley. The leftovers will keep in the fridge for up to a week in a sealed container in the fridge. You can try other beans instead of chickpeas like white beans, kidney or black beans or try adding two or three.