Salt n’ Sea Chickpea Salad
Servings: 4
Prep Time: 15 min
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
Dressing: - ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Salt and pepper to taste
Instruction
- Combine chickpeas, tomatoes, cucumber, onion, olives, feta, and parsley in a large bowl.
- Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour dressing over salad and toss well. Chill for 30 minutes before serving.
