Adding chickpeas to your salad adds protein and texture. Lots of colorful ingredients and different textures make for a wonderful salad. This is my Chickpea Mediterranean-Style Salad.
Prep Time: 15 minutes
Total Time: 15 minutes
1 hothouse cucumber, (English cucumber) 1 1/2-inch dice
1 pint of grape tomatoes, halved
2 (15-ounce) cans of chickpeas (Garbanzo beans), 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
In a large mixing bowl, add all the ingredients above, mix to combine. Dress with my Lemon Vinaigrette (link below). There you have it, my Chickpea Mediterranean-Style Salad.
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