Chickpea Greek Salad

By Golfwidow7

Vegetarian Chickpea salad with olives, feta, tomatoes, onion, garlic and a light lemon dressing! Add quinoa for more protein or enjoy on it's own!
Serving size: 1/4th of recipe
Calories: 279
Fat: 12.3g
Carbohydrates: 33.5g
Sugar: 12.4g
Fiber: 4g
Protein: 12.5g

Ingredients

• For the dressing:
• 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 yellow bell pepper, chopped
• 1/2 small red onion, chopped
• 15 grape tomatoes, halved (about 1 cup)
• 1/3 cup pitted kalamata olives
• 1 medium cucumber, sliced and quartered
• 4 oz feta cheese, crumbled or cut into 1/2 inch cubes
• 1 tablespon olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• freshly ground salt and pepper, to taste
• GARNISH with fresh chopped dill

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from ambitiouskitchen.com

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.