Greek Cucumber and Chickpea Bowl | Cooking Light

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Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 1/2 cup drained canned unsalted chickpeas
• 2 tablespoons slivered roasted red bell peppers
• 2 pitted kalamata olives, finely chopped
• 1/2 cup thinly sliced cucumber
• 2 tablespoons crumbled feta cheese
• 2 teaspoons chopped fresh dill

Details

Servings 1
Adapted from simmerandboil.cookinglight.com

Preparation

Step 1

1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
1/2 cup drained canned unsalted chickpeas
2 tablespoons slivered roasted red bell peppers
2 pitted kalamata olives, finely chopped
1/2 cup thinly sliced cucumber
2 tablespoons crumbled feta cheese
2 teaspoons chopped fresh dill