Greek Chickpea Salad
Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!
Servings: 4 yield(s)
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
  • 15 ounce can chickpeas, rinsed and drained (Goya)
  • 2 cup diced Persian cucumber
  • 1 green bell pepper, sliced
  • 1 1/3 cup grape tomatoes, halved
  • 20 kalamata or gaeta olives
  • 1/4 cup red onion, sliced lengthwise
  • 4 ounces fresh feta, sliced thick
    • Dressing
  • juice of 2 fresh lemons
  • 2 tbsp extra virgin olive oil
  • 2 tsp fresh oregano leaves, minced
  • 1/4 tsp kosher salt
  • freshly ground black pepper, to taste
Instructions
  1. In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
  2. In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  3. Serve about 1 1/2 tablespoons dressing with each salad.