Makes: 6 servings
I love this salad. It's so fresh and summery.
This chickpea salad is also easy! You can try variations on the recipe below by putting in a hard-boiled egg, tuna, or chicken or swapping out olives (if they aren't your thing). Prepare a cup of quinoa, wheat berries or couscous, rinse, drain and add to the salad for a little more texture and added protein.
You can substitute provolone, farmers cheese or mozzarella or whatever mild cheese you prefer for the feta. A quick kitchen tip, unwrap a few pieces of string cheese (mozzarella), half (or quarter) them longways and slice for a quick addition to any salad.
Want to make it vegan? Omit the feta and add some nuts or sunflower seeds.
1 15-oz can
chickpeas (garbanzo beans)
pitted Kalamata olives or black olives
feta cheese (crumbled or cut into cubes)
red, yellow, and green bell peppers, diced
grape tomatoes, halved or
Roma tomato, chopped
English cucumber, quartered
In a small bowl, whisk olive oil, lemon juice, minced garlic, and oregano. Set aside.
Combine all salad ingredients in a large bowl. Pour dressing on the salad and toss to combine.
Add salt and pepper to taste
Either place salad in the refrigerator for 1 hour or serve immediately.
Enjoy this salad within 2-3 days after making it for the best taste.