15 min · 1 serving · @Abby
Greek Chopped Chickpea Salad
Crisp cucumber, tomatoes, peppers, chickpeas, olives and creamy feta tossed in a lemony oregano vinaigrette, a meal-prep salad that tastes better as it marinates.
Nutrition per serving
- 390 kcal
- 12 g protein
- 27 g carbs
- 26 g fat
Ingredients
- 40 g cherry tomatoes, halved
- 1 mini cucumber, diced
- ¼ green bell pepper, chopped
- 15 g red onion, thinly sliced
- 60 g canned chickpeas, drained and rinsed
- 18 g kalamata olives
- 2 tbsp banana peppers, chopped
- 35 g feta, crumbled
- ½ tbsp capers
- 1 tbsp olive oil
- 1 ½ tsp red wine vinegar
- ¾ tsp lemon juice
- ½ tsp dried oregano
- 1 pinch salt
- 1 pinch black pepper
Steps
- Whisk the olive oil, vinegar, lemon juice and oregano in a small jar.
- Combine the tomatoes, cucumber, bell pepper, onion, chickpeas, olives, banana peppers, capers and feta in a bowl.
- Toss with the dressing and season with salt and black pepper.
- Serve right away or chill 30 minutes to let the flavours meld.
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