Greek Chickpea Salad

Recipe by Skinnytaste

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

Ingredients

• 15 ounce can chickpeas (rinsed and drained (Goya))
• 2 cups diced Persian cucumber
• 1 green bell pepper (sliced)
• 1⅓ cups grape tomatoes (halved)
• 20 kalamata or gaeta olives
• ¼ cup red onion (sliced lengthwise)
• 4 ounces fresh feta (sliced thick)
• dressing:
• juice of 2 fresh lemons
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh oregano leaves (minced)
• ¼ teaspoon kosher salt
• freshly ground black pepper (to taste)

Method

1. In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
2. In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
3. Serve about 1 1/2 tablespoons dressing with each salad.

View the recipe instructions at Skinnytaste