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Chopped Chickpea Greek Salad

By Georgia Johnson

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!