Serving Size: 1.5 cup
Containers: 1 red (vegetarians), 1 green, 1 orange, 1/2 blue
For the salad:
1 (15 oz) can of chickpeas, rinsed and drained
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/3 medium red onion, chopped
15 grape tomatoes, halved
1/2 cucumber, sliced and quartered
1/2 cup feta cheese, crumbled
For the dressing:
2 teaspoons olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste
- 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.
- Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.