Greek Chickpea Salad
Servings 4
Ingredients
**Salad:**
- 1 can 15 oz chickpeas, drained and rinsed
- 1 ½ cups diced cucumber
- 1 ½ cups diced bell pepper
- 1 cup halved cherry tomatoes
- ½ cup pitted and halved kalamata olives or another variety like castelvetrano
- Optional: ⅓ cup chopped pepperoncini peppers
- ½ cup crumbled feta cheese regular or vegan
**Greek Dressing:**
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- Juice from ½ of a lemon ~1 tablespoon
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Drain and rinse the chickpeas.
- Combine chickpeas, cucumber, peppers, tomatoes, and olives in a mixing bowl.
- Whisk together all the ingredients for the Greek dressing.
- Toss the salad in the dressing and sprinkle with feta. Enjoy!
Notes
- Make an extra batch or two of dressing; store it in a glass jar in the fridge for marinating proteins or a quick lunch!
- Storage: Keep this salad in an airtight container in the refrigerator for up to 5 days.
- Feta cheese: Choose your favorite feta or opt for one of the vegan feta alternatives available.
- Other add-ins: Feel free to throw in celery, red onion, avocado, artichokes, sun-dried tomatoes, and/or pepperoncini peppers.