greek Salad
By blum099
Rate this recipe
4.6/5
(8 Votes)
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Ingredients
- Salad
- 1 (15) oz can of chickpeas (or 2 cups fresh)
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, chopped
- 1/4 cup kalamata olives, halved
- 1/4 cup red onion, chopped
- 1/2 cup fresh parsley, loosely packed
- Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Details
Adapted from mydarlingvegan.com
Preparation
Step 1
Combine all the salad ingredients in a big bowl. Toss with dressing. For best results refrigerate for 30 minutes to let the flavors soak into each other. Serve over a bed of lettuce.
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