GREEK CHICKPEA SALAD

By michellecresta

Ingredients

• Dressing:
• 15 ounce can chickpeas, rinsed and drained (Goya)
• 2 cups diced Persian cucumber
• 1 green bell pepper, sliced
• 1 1/3 cups grape tomatoes, halved
• 20 kalamata or gaeta olives
• 1/4 cup red onion, sliced lengthwise
• 4 ounces fresh feta, sliced thick
• juice of 2 fresh lemons
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh oregano leaves, minced
• 1/4 teaspoon kosher salt
• freshly ground black pepper, to taste

Preparation

Step 1

In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
Serve about 1 1/2 tablespoons dressing with each salad.