GREEK CHICKPEA SALAD

By Peggie

Ingredients

• Salad
• Salad
• Salad
• 1 15 1 15 2 15 oz can of chickpeas (or 2 cups fresh)
• 1 15 1 15 2 15 oz can of chickpeas (or 2 cups fresh)
• 1 15 1 15 2 15 oz can of chickpeas (or 2 cups fresh)
• 1 1 1 cup cherry tomatoes quartered
• 1 1 1 cup cherry tomatoes quartered
• 1 1 1 cup cherry tomatoes quartered
• 1 1 1 cup cucumber chopped
• 1 1 1 cup cucumber chopped
• 1 1 1 cup cucumber chopped
• 1/4 1/4 1/4 cup kalamata olives halved
• 1/4 1/4 1/4 cup kalamata olives halved
• 1/4 1/4 1/4 cup kalamata olives halved
• 1/4 1/4 1/4 cup red onion chopped
• 1/4 1/4 1/4 cup red onion chopped
• 1/4 1/4 1/4 cup red onion chopped
• 1/2 1/2 1/2 cup fresh parsley loosely packed
• 1/2 1/2 1/2 cup fresh parsley loosely packed
• 1/2 1/2 1/2 cup fresh parsley loosely packed
• Dressing
• Dressing
• Dressing
• 2 2 2 tablespoons freshly squeezed lemon juice
• 2 2 2 tablespoons freshly squeezed lemon juice
• 2 2 2 tablespoons freshly squeezed lemon juice
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons olive oil
• to and pepper to taste
• to and pepper to taste
• to and pepper to taste

Preparation

Step 1

Combine all the salad ingredients in a big bowl. Toss with dressing. For best results refrigerate for 30 minutes to let the flavors soak into each other. Serve over a bed of lettuce.