This simple and easy Chopped Greek Chickpea Salad recipe takes less than 20 minutes to throw together.
For the salad:
1 (15 ounce) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/4 cup diced red onion
15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
1/3 cup pitted kalamata olives, chopped if desired
1 medium cucumber, sliced and quartered
4 ounces feta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste
- Place all salad ingredients into a large bowl and toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
- Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.