Ingredients
1 can (15 ounces) chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1/4 cup red onion, finely diced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste
Directions
Prepare the salad. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, red onion, feta cheese, and parsley.
Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Toss the salad. Pour the dressing over the salad and toss to coat everything evenly.
Chill and serve. Refrigerate for 15 to 20 minutes to allow the flavors to develop, or serve right away. Perfect as a light lunch or side dish.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 230 per serving
