Mediterranean Chickpea Salad

 


6 oz. fresh spinach or arugula

2 12.5 oz cans of chickpeas, drained and rinsed

1/2 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup chopped kalamata olives

1/2 cup cherry tomatoes, cut in half

3/4 cup crumbled feta cheese

1/2 tsp salt

Fresh ground pepper to taste


Dressing 

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1/4 tsp dried oregano

1/4 tsp each salt and pepper


In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper.


In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl.


Pour enough dressing to coat the salad and toss. Add more dressing if desired.



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