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Greek Salad with Chickpeas

Yummy Mummy Kitchen
  • 10 minutes
  • Serves 6 to 8

INGREDIENTS

1

English hothouse cucumber, cut into bite sized pieces

4

Roma tomatoes, diced

1

red bell pepper, diced

1

yellow bell pepper, diced

1 cup

pitted kalamata olives, drained

1

small red onion, halved and thinly sliced

1 15 ounce can

chickpeas, drained and rinsed

1 cup

fresh herbs (I used a mix of basil and parsley)

1/4 cup

extra virgin olive oil

3 tbsp

red wine vinegar

1 tsp

dried oregano

salt and freshly ground pepper