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 lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper, to taste
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, lemon juice, red wine vinegar, oregano, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for 15 minutes to allow the flavors to meld.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 210 per serving, Servings: 4
