Lettuceless Greek Salad with Chickpeas

By ctaubenheim

Ingredients

• 15oz can low sodium chickpeas,
• drained and rinsed
• 1 English cucumber, cut into
• quarters, thin sliced
• 1 1/2 cups diced tomatoes
• 1/3 cup bell pepper, chopped
• (any color)
• 1/2 cup kalamata olives, drained,
• pitted and halved
• 2 Tbsp chopped fresh or
• freeze dried chives
• 2 Tbsp red onion, chopped
• 6oz feta cheese, crumbled
• 1/4 tsp fresh dill, chopped
• DRESSING:
• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large bowl, combine the chickpeas, cucumber, tomatoes, bell pepper, olives, chives, red onoon, feta and dill.

Step 2

In a separate, small bowl, whisk together the oil, vinegar, oregano, salt and pepper.

Step 3

Drizzle the dressing over the salad and toss to combine, adjusting the taste as desired by adding more oil, vinegar, salt or pepper. Serve immediately.