Veggielicious Chickpea Salad

  • 3 cups of chickpeas, drained [2 cans = 3 cups]
  • 2 cups grape tomatoes, chopped
  • 2 medium cucumbers, seeded and chopped
  • 1 cup sweet peppers, chopped
  • 1 red onion, chopped
  • 1 cup feta cheese, crumbled [if you plan to let your salad meld flavors overnight, wait until the next day to add feta]
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • a few sprigs of fresh Italian parsley, chopped
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • use whatever spices you feel to taste [for example, some might add pinches of cumin, ground mustard, and paprika]
  • veggie options can vary, too – olives might also go well with this recipe

  1. Whisk together dressing ingredients [everything from olive oil to the end]
  2. Combine chickpeas and veggies in a large bowl.
  3. Add the dressing to the salad bowl [with first five ingredients] and stir to combine.
  4. Let the salad sit in the refrigerator for 3o minutes or more to let flavors meld.
  5. Add feta just before serving.

photo: // adapted from recipe by Jennifer Flores


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