Greek Chickpea Salad 🥗🍅🥒
📋 Ingredients:
2 cans (15 ounces each) chickpeas, drained and rinsed
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill (optional)
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Lemon wedges for serving (optional)
📝Instructions:
1️⃣ In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill (if using).
2️⃣ In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
3️⃣ Pour the dressing over the chickpea salad mixture and toss until everything is evenly coated.
4️⃣ Taste and adjust the seasoning if needed.
5️⃣ Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6️⃣ Before serving, give the salad a final toss and garnish with additional chopped fresh parsley or dill if desired.
7️⃣ Serve the Greek chickpea salad chilled, with lemon wedges on the side for squeezing over if desired.
Notes 💡:
◻️ You can customize this salad by adding other ingredients such as diced bell peppers or chopped cucumber.
◻️ This salad can be served as a side dish or a light main course, and it’s perfect for picnics, potlucks, or as a healthy lunch option.
