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• Prep:20 m

• Ready In:20 m

• Serves: 4

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Ingredients

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For the salad:

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• 1 (15 ounces) can of chickpeas, rinsed and drained

• 1/3 cup pitted Kalamata olives

• 1 of each red, yellow and green bell pepper, chopped

• 1 small red onion, chopped

• 15 grape tomatoes, halved

• 1 sliced cucumber, quartered

• 4 ounces feta cheese, crumbled or cut into 1/2-inch cubes (optional)

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For the dressing:

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• 2 teaspoons olive oil

• 2 cloves garlic, minced

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon dried oregano

• Freshly ground salt and pepper, to taste

 

Directions

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1. Combine all salad ingredients in a large bowl

2. In a small bowl, whisk olive oil, lemon juice, garlic and oregano. Pour onto salad and toss to combine. Add salt and pepper to taste

3. This can be served as a side or main dish. Serve immediately or refrigerate. Enjoy within two to three days for the best taste.