The Easiest Chickpea Greek Salad

• Vegetarian
• Gluten free

• 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
  • 1 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

Found on ambitiouskitchen.com

Description

Ingredients

• For the salad:
• 1 (15 oz) can of chickpeas, rinsed and drained
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 small red onion, chopped
• 15 grape tomatoes, halved (about 1 cup)
• 1/3 cup pitted kalamata olives
• 1 medium cucumber, sliced and quartered
• 4 oz feta cheese, crumbled or cut into 1/2 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

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 youd 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.

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