Let's Dish With Linda Lou

Adding chickpeas to your salad adds protein and texture. Lots of colorful ingredients and different textures make for a wonderful salad. This is my Mediterranean Chickpea Salad.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
1 hothouse cucumber, (English cucumber) 1 1/2-inch dice
1 pint of grape tomatoes, halved
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 red onion, 1-inch dice
1/2 cup feta, 1-inch dice
1/2 cup Kalamata olives, pitted and chopped (optional)
1 teaspoon of dried oregano
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon of fresh oregano leaves, finely chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
In a large mixing bowl, add all the ingredients above, mix to combine. Dress with a lemon vinaigrette. The link for my recipe is below.

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

Posted in salad dishes, vegetarian dishes

Tags: #chickpeas, #feta, #foodblogger, #fresh oregano, #grapetomatoes, #hothousecucumber, #kalamataolives, #lemonvinaigrette, #mediterraneanchickpeasalad, #recipe, #redonion, #saladdishes, #Tastethelove, #vegetariandishes

One response to “Mediterranean Chickpea Salad”

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