Ingredients
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Ingredients
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and pepper.
- Assemble the Salad: In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
- Mix Everything Together: Pour the dressing over the salad and toss until evenly coated.
- Add Cheese & Store: Gently fold in the feta cheese. Transfer to an airtight container and refrigerate for at least 30 minutes (or up to 4 days).
- Serve & Enjoy: Eat it cold as a side dish, or serve over greens, quinoa, or in a wrap.