Description
A simple Greek Chickpea Salad that is perfect on it’s own or as a side dish with chicken, beef, or pork.
Ingredients
Scale
- 1 – 15oz cans garbanzo beans, rinsed and drained
- 1 cup halved grape tomatoes
- 1 cup halved and sliced English or Persian cucumber
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small yellow bell pepper, diced
- 1/3 cup thinly sliced red onion
- 1/2 cup halved kalamata olives
- 1/4 cup fresh dill, chopped
- 4 oz feta cheese, crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 4 cloves garlic, finely minced or pressed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Add the chickpeas, diced green and red bell pepper, diced red onion, dill, and feta cheese to a mixing bowl.
- Add the dressing ingredients to a food processor or blender. Pulse or blend until well combined.
- Pour the dressing over the chickpea salad ingredients. Use a spoon to gently mix until the salad is well coated in the dressing.
- Allow the salad to chill in the fridge for 1 hour before serving. Stir again before serving and enjoy!
