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Greek Chickpea Salad
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| 15 ounce | can chickpeas, (rinsed and drained (Goya)) |
| 2 cups | diced Persian cucumber |
| 1 | green bell pepper, (sliced) |
| 1 1/3 cups | grape tomatoes, (halved) |
| 20 kalamata or gaeta olives | |
| 1/4 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) |
| 1/4 teaspoon | kosher salt |
| freshly ground black pepper, (to taste) | |
Instructions
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.
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
Serve about 1 1/2 tablespoons dressing with each salad.
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