Name: Greek Chickpea Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 (15 oz) can chickpeas, drained; 1/2 large English cucumber, quartered and sliced; 1/2 large red bell pepper, diced; 1 cup cherry tomatoes, halved; 1/2 medium red onion, thinly sliced; 1/2 cup kalamata olives, pitted; 1/4 cup fresh parsley, chopped; 2 oz feta cheese; 1 lemon lemon, juiced; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 cloves garlic; 1 tsp dried oregano; 2 1/2 tbsp extra virgin olive oil; to taste salt; to taste black pepper

Estimate, per serving

Cal: 283
Protein: 12g
Carbs: 35g
Fat: 12g
Sodium: 310mg
Fiber: 10g

Ingredients

chickpeasdrained: 3 (15 oz) can
English cucumberquartered and sliced: 1 1/2 large
red bell pepperdiced: 1 1/2 large
cherry tomatoeshalved: 3 cup
red onionthinly sliced: 1 1/2 medium
kalamata olivespitted: 1 1/2 cup
fresh parsleychopped: 3/4 cup
feta cheese: 6 oz9 tbsp
lemonjuiced: 3 lemon
red wine vinegar: 3 tbsp
Dijon mustard: 3 tsp
garlic: 6 cloves
dried oregano: 3 tsp
extra virgin olive oil: 7 1/2 tbsp
salt: to taste
black pepper: to taste

Method

01Combine chickpeas, cucumber, bell pepper, tomatoes, onion, olives, parsley, and feta in a large bowl.
02Whisk lemon juice, vinegar, Dijon, garlic, and oregano in a small bowl. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
03Crumble feta over salad, add dressing, and toss to combine.

Fits

Vegetarian
Gluten-free