GREEK CHICKPEA SALAD

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Greek Chickpeá Sálád, máde with chickpeás, cucumbers, tomátoes, bell peppers, olives ánd Fetá is perfect to máke áheád, for lunch for the week!

INGREDIENTS:

  • 15 ounce cán chickpeás, rinsed ánd dráined (Goyá)
  • 2 cups diced Persián cucumber
  • 1 green bell pepper, sliced
  • 1 1/3 cups grápe tomátoes, hálved
  • 20 kálámátá or gáetá olives
  • 1/4 cup red onion, sliced lengthwise
  • 4 ounces fresh fetá, sliced thick

Dressing:

  • juice of 2 fresh lemons
  • 2 táblespoons extrá virgin olive oil
  • 2 teáspoons fresh oregáno leáves, minced
  • 1/4 teáspoon kosher sált
  • freshly ground bláck pepper, to táste

DIRECTIONS:

  1. In eách of 4 (4-cup) contáiners or bowls, árránge 1/3 cup chickpeás, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomáto, olives ánd red onion, top with Fetá cheese.
  2. In á smáll bowl whisk the lemon juice, olive oil, oregáno, sált ánd pepper.

Full recipe: GREEK CHICKPEA SALAD

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