Ingredients:
Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 1/2 cups diced cucumber
- 1 1/2 cups diced bell pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved (you can use castelvetrano or any other type)
- Optional: 1/3 cup chopped pepperoncini peppers
- 1/2 cup crumbled feta cheese (either regular or vegan)
Greek Dressing: - 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- Juice from 1/2 lemon (about 1 tablespoon)
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Start by draining and rinsing the chickpeas.
- In a mixing bowl, combine the chickpeas with diced cucumber, bell pepper, cherry tomatoes, and olives.
- Now, let’s whip up the Greek dressing. In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, garlic powder, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss everything together until well coated.
- Finally, sprinkle the crumbled feta cheese on top.
- Serve and enjoy your delicious Greek Chickpea Salad!