Chopped Chickpea Greek Salad
Ingredients
For the salad:
- 1 15 oz. can chickpeas/garbanzo beans well drained
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1 cucumber sliced and quartered
- 1 small red onion chopped
- 1 pint grape tomatoes halved
- 1/3 cup pitted kalamata olives halved
- 4 oz. feta cheese crumbled, or cut into 1/2 inch cubes
For the dressing:
- 2 Tablespoons fresh lemon juice from about 2 lemons
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Add all salad ingredients to a large bowl and toss to combine.
- In a small bowl, whisk lemon juice, olive oil, oregano and garlic. Pour over salad and toss to thoroughly combine. Season with salt and pepper to your taste.
- Refrigerate 1 hour to marinate, or serve immediately. Best served within 3 days after making.
- Enjoy!