Chickpea Salad
Gluten-Free
Ingredients
- 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
- 1 large English cucumber, diced (unpeeled is fine)
- 1 pint cherry or grape tomatoes, halved
- 1/2 medium red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz (about 1 cup) feta cheese, crumbled
- DRESSING
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 cloves garlic, minced or pressed
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt (adjust to taste, keeping the salty feta in mind)
- 1/4 teaspoon freshly cracked black pepper
Notes
If you are prepping this ahead of time, let the dressed salad sit in the refrigerator for at least 30 minutes before serving. This allows the chickpeas to absorb the lemon and garlic flavors.