Name: Mediterranean Chickpea Salad with Lemon Vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 1 ½ medium red onions; 6 tomatoes; 3 yellow bell peppers; black pepper; extra virgin olive oil; oregano, dried; salt

Mediterranean Chickpea Salad with Lemon VinaigretteMediterranean Chickpea Salad with Lemon Vinaigrette — a 25-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

1 ½ medium red onions

6 tomatoes

3 yellow bell peppers

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Peel and mince garlic. In a large bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, oregano, salt, and pepper.

Drain and rinse chickpeas. Place on paper towels and pat dry. Add to bowl with dressing and toss to coat.

Peel, medium dice, and add onion to bowl.

Wash and dry tomatoes, cucumbers, and bell peppers. Medium dice tomatoes and cucumbers and add to bowl with chickpeas. Seed, medium dice, and add peppers to bowl.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to bowl.

Add feta to bowl and toss salad.

To serve, place salad in a bowl or on a plate. Enjoy!

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