Ingredients
Scale
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1 bell pepper diced
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh mint (chopped)
- 1/4 cup feta cheese (crumbled (optional))
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
- Drain and rinse the chickpeas under cold water.
- Dice the cucumber, bell pepper, and onion. Halve the cherry tomatoes.
- In a large bowl, combine chickpeas, chopped vegetables, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and mix gently.
- Let the salad sit in the fridge for at least 30 minutes before serving.
- Prep Time: 10