Greek Chickpea Salad 1772238524700 Ltyx

Ingredients

• 30 oz Canned chickpeas, drained and rinsed
• 1 large English cucumber, diced
• 1.5 cups Cherry tomatoes, halved
• 0.5 cup Red onion, finely diced
• 0.5 cup Kalamata olives, pitted and sliced
• 4 oz Feta cheese, crumbled
• 0.25 cup Fresh parsley, chopped
• 3 tbsp Extra virgin olive oil
• 2 tbsp Fresh lemon juice
• 1 tsp Dried oregano
• 1 clove Garlic, minced
• 1 pinch Salt and black pepper(optional)

Instructions

1. 1

   Drain the chickpeas into a colander and rinse thoroughly under cold water until the bubbles disappear.

2. 2

   In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, and red onion.

3. 3

   Add the sliced Kalamata olives and crumbled feta cheese to the vegetable mixture.

4. 4

   In a small separate jar or bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano to create the dressing.

5. 5

   Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.

6. 6

   Fold in the fresh chopped parsley and season with salt and pepper to taste.

7. 7

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

8. 8

   Give the salad one final toss before serving chilled.