Greek Salad with Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/2 cup kalamata olives, pitted
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine chickpeas, cucumber, red bell pepper, cherry tomatoes, red onion, olives, parsley, and dill.
2. 2 In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
3. 3 Pour the vinaigrette over the salad and toss to coat evenly.
4. 4 Sprinkle with feta cheese just before serving, if desired.
5. 5 Give it one final toss and serve immediately.

Nutrition

Tips

• For extra flavor, marinate the salad in the fridge for at least 30 minutes before serving.
• Add some grilled chicken for a protein boost if you're looking to make it a main dish.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss gently before serving again.

Serving Suggestions

• Pair with warm pita bread for a satisfying meal.
• Serve alongside grilled chicken or fish for a hearty dinner.

FAQ