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Greek Chickpea Salad

Skinnytaste
  • 5 minutes
  • Serves 4

INGREDIENTS

15 oz

can chickpeas, rinsed and drained (Goya)

 cups diced Persian cucumber

 green bell pepper, sliced

 1/3 cups grape tomatoes, halved

20

kalamata or gaeta olives

1/4 cup

red onion, sliced lengthwise

4 oz

fresh feta, sliced thick

juice of 2 fresh lemons

2 tbsp

extra virgin olive oil

2 tsp

fresh oregano leaves, minced

1/4 tsp

kosher salt

freshly ground black pepper,

1 person Recommend This Recipe