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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)|
|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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