Take Your Taste Buds to the Mediterranean
Need a break from winter’s heavy comfort foods? This bright Mediterranean salad transports you to the Greek Islands with no passport required. Packed with protein-rich chickpeas, crisp vegetables, and fresh herbs, it’s a healthy preview of the warmer days ahead.
Greek Chickpea Salad
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground pepper
1 (15 oz) can no-salt added chickpeas, rinsed and drained
1 cup diced cucumber
1 cup quartered cherry tomatoes
⅓ cup chopped parsley
¼ cup halved Kalamata olives
¼ cup finely chopped red onion
¼ cup crumbled feta
2 tablespoons red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground pepper
1 (15 oz) can no-salt added chickpeas, rinsed and drained
1 cup diced cucumber
1 cup quartered cherry tomatoes
⅓ cup chopped parsley
¼ cup halved Kalamata olives
¼ cup finely chopped red onion
¼ cup crumbled feta
Directions
Place the oil, vinegar, garlic powder, salt, and pepper in a large bowl and whisk.
Add the chickpeas, cucumber, tomatoes, parsley, olives, onion, and feta to the bowl with the oil mixture; toss to coat. Serve.
