Greek Chickpea Salad
Ingredients
- 1 (15 ounces) can chickpeas (garbanzo beans), drained
- 1 cucumber, unpeeled large-diced, *see notes
- 1 pint cherry or grape tomatoes, halved
- 1 green bell pepper, seeded and large-diced
- 1/3 cup red onion, diced , *see notes
- 1/2 cup Kalamata olives, pitted and cut in half
- 4-6 ounces Feta cheese
- 1 recipe Greek Salad Dressing
Instructions
- Place all the ingredients, except the salad dressing in a large bowl.
- Drizzle the vinaigrette over the salad and toss. Serve.
Notes
- Seedless cucumbers (English/hothouse) have thin skin and can be left unpeeled.
- Usually I can only find huge red onions at the market. I usually use 1/4 of an onion for this recipe (in case you don't want to measure.
- I buy whole feta cheese (usually 4-5 ounces container) and crumble it myself. I enjoy big crumbles for this salad.
- You can store the salad covered in the refrigerator for up to 3-4 days.
Nutrition
Calories: 121 kcal, Carbohydrates: 8 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 16 mg, Sodium: 396 mg, Potassium: 304 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 635 IU, Vitamin C: 36 mg, Calcium: 120 mg, Iron: 0.9 mg
