MEDITERRANEAN CHICKPEA SALAD

By michellecresta

Ingredients

• SALAD:
• Two 15-ounce cans chickpeas, drained and rinsed
• 1/4 cup chopped Italian parsley
• 2/3 cup chopped bell pepper (mix red/yellow/orange)
• 3/4 cup halved grape tomatoes
• 3 green onions, sliced
• 12 kalamata olives, sliced in half
• 1/3 cup crumbled feta cheese
• DRESSING:
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, minced
• 1/4 teaspoon cumin
• salt and pepper, to taste

Preparation

Step 1

DIRECTIONS:

In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.
TIPS:

Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.
If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.