I've made this twice now. It's a great healthy salad, and refreshing on a hot summer day.
This is adapted from https://www.healthygffamily.com/recipe/greek-chickpea-salad/. My comments are in ( ).
Ingredients:
Serves 4 - 6 (More like 8 to 10 as a side dish)
Salad
- 2 cups cucumber sliced and quartered (we used English
Cucumbers) (I used 1 regular, seeded)
- 1 can of chickpeas drained and rinsed
- 1 cup yellow bell pepper diced
- 1 1/2 cups cherry tomatoes halved (I had tomato cherubs on hand, in which I took the seeds out)
- 1 cup red onion diced
(I used 1/3 cup finely
diced, as 1 cup seemed too much for me)
- 1/2 cup kalamata olives halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
Lemony Vinaigrette (Makes about 1/2 cup)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (I
also added some zest)
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried oregano
- 1/8 teaspoon kosher salt or more to taste
- 1/8 teaspoon pepper or more to taste
Lemony Vinaigrette
In a liquid measuring cup or small bowl, whisk all ingredients
until well combined. Set aside. Note any extra dressing saves well in the
refrigerator for several days in a sealed jar.
Salad
Place all ingredients except parsley in a large bowl. Pour
dressing over salad to taste and toss to combine. Stir in parsley and serve.
