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Greek Chickpea Salad

Greek Chickpea Salad Categories: Import
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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)
    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)


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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