Description
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup kalamata olives, sliced
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
½ tsp dried oregano
1 clove garlic, minced
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, red wine vinegar, lemon juice, oregano, garlic, salt, and black pepper.
Pour the dressing over the salad and toss to coat evenly.
Let sit for 10 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 220 per serving Servings: 4 servings
