Greek Chickpea Salad

Serves: 4
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

  1. Place all salad ingredients into a large bowl and toss to combine.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine.
  3. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.

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