Greek Chickpea Salad
Ingredients
The salad
-
1
15-ounce can
garbanzo beans, rinsed and drained
-
1
medium
English cucumber, halved and sliced into coins
-
2
cups
halved cherry tomatoes
-
¾
cup
pitted kalamata olives, drained and halved
-
¼
cup
slivered red onion
-
6
ounces
feta cheese, crumbled
-
¼
cup
chopped fresh dill
The dressing
-
⅓
cup
extra virgin olive oil
-
2
tablespoons
red wine vinegar
-
1
teaspoon
dried oregano
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
-
½
teaspoon
sugar (optional)
Instructions
- In a large bowl, combine the chickpeas, cucumber, tomatoes, olives, red onion, half of the feta cheese, and dill.
- Drizzle olive oil and vinegar over the salad, then season with salt, pepper, and sugar.
- Toss gently to combine, then add the remaining feta cheese.
- Adjust seasoning to taste and serve immediately or refrigerate overnight.
Nutrition Facts (estimated)
Servings
6
Calories
229
Total fat
21g
Total carbohydrates
7g
Total protein
5g
Sodium
976mg
Cholesterol
25mg
You might also like