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Greek Tomato Cucumber Salad with Crispy Chickpeas

Danae
  • 2018 minutes
  • Serves 5 to 6

INGREDIENTS

15 oz

can chickpeas, drained and rinsed

1 tbsp

extra virgin olive oil

1/4 tsp

dried oregano

1/4 tsp

dried basil

1/4 tsp

dried rosemary

1/8 tsp

garlic powder

1/8 tsp

kosher salt

1

English cucumber, seeds scraped out and chopped

1/2 pint

cherry tomatoes, halved

1/2 cup

diced red onion

1/4 cup

flat leaf parsley leaves, chopped

2 oz

crumbled feta cheese

8

kalamata olives, sliced

3 tbsp

red wine vinegar

1 tbsp

extra virgin olive oil

1 tbsp

honey

2 tsp

dijon mustard

1/2 tsp

dried oregano

1/4 tsp

garlic powder