Description
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Serve immediately or refrigerate for 20 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 220 per serving, Servings: 4
