The Easiest Chickpea Greek Salad

By SpartyGreenMom

Ingredients

• For the salad:
• 1 (15 oz) can of chickpeas, rinsed and drained
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 15 grape tomatoes, halved
• 1/3 cup pitted kalamata olives
• 1 cucumber, sliced and quartered
• 4 oz feta cheese, crumbled or cut into 1/2 inch cubes
• For the dressing:
• 2 teaspoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• freshly ground salt and pepper, to taste

Preparation

Step 1

Place all salad ingredients into a large bowl and toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.