Print
bowl with chickpeas, cucumbers, red peppers, kalamatta olives, feta cheese in vinaigrette dressing

Mediterranean Chickpea & Feta Salad


  • Author: Debi
Scale

Ingredients

  • 2 (15-oz.) Can Chickpeas (or garbanzo beans), drained and rinsed
  • 1 Organic Seedless English Cucumber, chopped
  • 1 Organic Bell Pepper, chopped (I used red)
  • 1/4 Organic Red Onion, thinly sliced (placing the onion is ice cold water for a few min will take out the bitterness)
  • 1/2 Cup Kalamata olives, sliced
  • 1/2 Cup Feta Cheese
  • 1 Cup Organic Cherry Tomatoes, cut in half
  • 1 tsp Sea Salt
  • Freshly ground black pepper

FOR THE VINAIGRETTE:

  • 1/2 Cup Extra-virgin Olive Oil
  • 1/4 Cup White Wine Vinegar
  • 1 Tbsp. Organic Lemon Juice
  • 1 Tbsp.  Organic Parsley, chopped
  • 1/2 tsp. Sea Salt
  • Freshly ground black pepper

Instructions

  1. Combine all the ingredients for the salad in a large bowl
  2. Add the ingredients for the dressing into a mason jar with a lid and shake vigorously or whisk until combined in a small bowl
  3. Pour the dressing over the salad and toss to combine.  Refrigerate up to 3 days.

WHAT TO SERVE WITH THIS:
BEST GRILLED CHICKEN EVER!
JUICEST BURGERS
BETTER THAN BEEF TURKEY BURGERS