Greek Chickpea Salad
Servings: 4
Total Time: 10 minutes
Ingredients
15-ounce can chickpeas (garbanzo beans), drained and thoroughly rinsed
1 medium cucumber, peeled and thin sliced into half moons
1 medium green bell pepper, thinly sliced
2 small tomatoes, cut into wedges
1 cup thinly sliced red onion
1/2 cup pitted kalamata olives
3 TBSP lemon juice
2 TBSP olive oil
1/4 tsp salt
1/4 tsp freshly ground pepper
2 ounces crumbled feta cheese
1/2 tsp dried oregano
Directions
1. Add the chickpeas, cucumber, bell pepper, tomatoes, onion, and kalamata olives to a large mixing bowl, toss to combine.
2. In a separate small bowl whisk together the lemon juice, olive oil, salt, and pepper then pour into the large bowl over the salad and toss to combine.
3. Transfer the salad to a large serving bowl and sprinkle the feta cheese and dried oregano on top.
2. In a separate small bowl whisk together the lemon juice, olive oil, salt, and pepper then pour into the large bowl over the salad and toss to combine.
3. Transfer the salad to a large serving bowl and sprinkle the feta cheese and dried oregano on top.
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