Chickpea Chopped Salad
Ingredients
For The Salad:
- 1 red bell pepper, seeded and chopped
- 1 orange or yellow bell pepper, seeded and chopped
- 1 small red onion, finely diced
- 4 garden cucumbers, diced
- 2 cups cherry tomatoes, halved
- a bunch of flat-leaf parsley, chopped
- 1 - 15 oz can chickpeas, rinsed and drained
For The Dressing:
- 3 Tbsps extra-virgin olive oil
- 3 Tbsps red wine vinegar, or apple cider vinegar
- 3 cloves fresh garlic, minced
- 2 tsps dried oregano
- 1/2 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
Optional:
- 1/2 cup crumbled feta cheese
Instructions
- Start by preparing all of your fresh veggies. Chop the bell peppers, dice the onion and cucumbers, halve the tomatoes, and finely chop the parsley.
- Rinse and drain your chickpeas.
- In a large serving bowl add all of your prepared ingredients.
- In a small jar add all the dressing ingredients and vigorously shake to combine, or whisk ingredients really well in a small bowl.
- Pour this dressing over the salad and gently toss to combine.
- Sprinkle your salad with crumbled feta if desired and enjoy!
- Stays good in the fridge for 2-3 days.
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