Ingredients:
FOR THE SALAD:
2 (15-oz.) cans chickpeas, drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta
Kosher salt to taste
Freshly ground black pepper to taste
FOR THE LEMON-PARSLEY VINAIGRETTE:
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 tablespoon freshly chopped parsley
1/4 teaspoon red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
Directions:
In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt
and pepper.
For the vinaigrette: In a jar with a lid, mix olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
Shake until emulsified, then season with salt and pepper.
Dress the salad with the vinaigrette just before serving.
Prep Time: 20 minutes | Total Time: 25 minutes | Servings: 6 | Kcal: 425