My friend Dawn shared a picture of this salad on her Facebook page and it looked so good, I knew I had to make it! I’m so glad I did because it was delicious and helped me use some of the veggies I had in our fridge. It was fresh and refreshing and I loved the feta that was sprinkled throughout. It came together really quickly and made a great side dish for grilled chicken and then I had it for lunch the next day!
1/2 cup finely diced onion (soaked in cool water to remove their “bite” and then drained)
2 – 15 oz cans chickpeas, rinsed and drained
1 1/2 cup chopped fresh flat-leaf parsley
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
1 green bell pepper, chopped
2 cups chopped cucumber
1/2 cup crumbled feta cheese
Dressing:
3 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
2 cloves garlic, minced
1 1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
In a large bowl, combine all the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss to mix. Allow to marinate for 30 minutes before serving. If you have any leftovers, they’ll be good for up to three days.
Source: Well Plated
Join Us, Pull up a Chair 