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Greek_Chickpea_Salad
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Greek Chickpea Salad

Sweet tomatoes, crunchy cucumber and peppers, salty feta make up this Greek chickpea salad. The perfect meal on a hot summer day.
Course Salad
Cuisine Greek
Keyword Garbanzo Bean Salad, Greek Chickpea Salad, Greek Salad
Prep Time 15 minutes
Servings 4 servings
Calories
Author Eva Fry

Ingredients

  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced into 1/2" pieces
  • 1 cup Kalamata olives halved
  • 2 red green, yellow or orange bell peppers sliced into 1/2 inch slices
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh dill chopped
  • 1 15 oz can chickpeas garbanzo beans
  • 4 oz feta cheese
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced

Instructions

  • chop the cucumbers into a 1/2 inch dice, halve the cherry tomatoes, halve the Kalamata olives, slice the red bell peppers
  • Combine all the salad ingredients in a large bowl or servings platter.  Toss with feta cheese, fresh chopped dill.
  • Combine olive oil and lemon juice, salt and pepper in a mason jar and shake or whisk vigorously to combine.  Pour the dressing over the salad and top with dried oregano.  Mix to combine.
  • Serve with grilled pita bread.