Greek Chickpea Salad

5/5

Ingredients:

  • 2 cups cooked chickpeas (or canned, drained)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup diced bell pepper (red, yellow, or green)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: crumbled feta cheese (use sparingly if watching calories)

Instructions:

  1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, parsley, and mint (if using).
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad and toss gently to coat everything evenly.
  4. If desired, sprinkle a small amount of crumbled feta cheese on top for added flavor. Remember, if you’re watching your weight, use this sparingly due to its higher calorie content.
  5. Allow the flavors to meld by chilling the salad in the refrigerator for at least 30 minutes before serving.

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