Chickpea Greek Salad

• Produce

  • 1 (15 oz can Chickpeas
  • 1 Cucumber, medium
  • 2 cloves Garlic
  • 15 Grape tomatoes, halved (about 1 cup
  • 1 Green bell pepper
  • 1 tsp Oregano, dried
  • 1 Red bell pepper
  • 1/2 Red onion, small
  • 2 Yellow bell pepper

• Condiments

  • 1/3 cup Kalamata olives, pitted
  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Salt and pepper, freshly ground

• Oils & Vinegars

  • 1 Tablespon olive oil

• Dairy

  • 4 oz Feta cheese

• Other

  • GARNISH with fresh chopped dill

Found on keyingredient.com

Description

Ingredients

• 1 (15 oz) can of chickpeas, rinsed and drained
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ small red onion, chopped
• 15 grape tomatoes, halved (about 1 cup)
• ⅓ cup pitted kalamata olives
• 1 medium cucumber, sliced and quartered
• 4 oz feta cheese, crumbled or cut into ½ inch cubes
• For the dressing:
• 1 tablespon olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• freshly ground salt and pepper, to taste
• GARNISH with fresh chopped dill

Directions

• Directions Place all salad ingredients into a large bowl and toss to combine. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.
• Place all salad ingredients into a large bowl and toss to combine. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.