Chickpea Mediterranean Salad
This vegetarian salad is full of crunchy veggies, juicy tomatoes, briny olives and creamy feta, all seasoned with a mild garlic-lemon vinaigrette made with fresh parsley and oregano. It makes a great lunch, dinner side dish or potluck offering. Here’s the recipe:
- Drain and rinse 2 15.5-oz cans chickpeas and place them in a large mixing bowl.
- Add 3 chopped mini cucumbers, 1 cup halved heirloom cherry tomatoes, ½ cup sliced kalamata olives, ½ cup chopped red onion, 4 oz diced marinated feta and ½ red bell pepper, chopped.
- In a small bowl, whisk together 2 Tbsp extra virgin olive oil, 1 Tbsp freshly squeezed lemon juice, 1 grated garlic clove, 1 Tbsp minced fresh oregano and 1 Tbsp minced fresh parsley. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to combine. Taste and add more salt, pepper and lemon juice as needed. Enjoy!
Recipe adapted from Salt & Lavender