Chopped Greek Salad

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Cherry tomatoes
  • 1 can Chickpeas
  • 2 cups Cucumber
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp Oregano, dried
  • 1/4 cup Parsley
  • 1/4 cup Red onion
  • 1 cup Red or yellow bell pepper

• Condiments

  • 1 tsp Dijon mustard
  • 1/2 cup Kalamata olives
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Feta cheese

Found on dinneratthezoo.com

Description

Ingredients

• 2 cups of quartered, sliced cucumber (I prefer persian or english cucumbers)
• 1 can of chickpeas, drained and rinsed
• 1 cup of finely diced red or yellow bell pepper
• 1 and ½ cups of halved cherry tomatoes
• ¼ cup minced red onion
• ½ cup halved kalamata olives
• ½ cup crumbled feta cheese
• ¼ cup of chopped parsley
• For the dressing:
• ¼ cup olive oil
• 1 teaspoon dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon dried oregano
• salt and pepper to taste

Directions

• For the dressing:
• Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
• For the salad:
• Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.