Greek Chickpea Salad

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Lisa - NorthEast Nosh Recipes

I am a food enthusiast living in Northeastern Ohio. Having lived in several states, before landing in Ohio, I have experienced many different food cultures. My belief is that food nourishes our bodies, hearts and minds. Food brings people together, there is nothing better than enjoying a good meal with family and friends. That being said, I have stacks of recipes from over the decades in 3-ring binders, old cookbooks and digital recipes on my computer. My original thought was to catalog all of them on my computer and get rid of the binders and such. My next thought was to share them. If they are on this website, they were worth sharing I hope you enjoy them as much as we do! (I will try my best to credit the original creator/author of the recipe if I can).
The perfect side or light stand-alone entree, try this Greek Chickpea Salad.

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 The perfect side or light stand-alone entree, try this Greek Chickpea Salad.

Ingredients:

Salad:

1 15 oz can chickpeas, drained and rinsed
1 1/2 cups diced cucumber
1 1/2 cups diced bell pepper
1 cup halved cherry tomatoes
1/2 cup kalamata olives, pitted and halved. 

Optional: 1/3 cup chopped pepperoncini peppers
1/2 cup crumbled feta cheese (regular or vegan)

Greek dressing: 

1/4 cup olive oil
3 tablespoons red wine vinegar
Juice from 1/2 of a lemon (~1 tablespoon)
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Drain and rinse chickpeas. 

Add to a mixing bowl with cucumber, peppers, tomatoes and olives. 

Whisk together all ingredients for Greek dressing. 

Toss salad in dressing and top with feta. 

Greek Chickpea Salad

 The perfect side or light stand-alone entree, try this Greek Chickpea Salad.
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Course Appetizer, Salad
Cuisine Greek

Ingredients
  

Salad:

  • 1 15 oz can chickpeas drained and rinsed
  • 1 1/2 cups diced cucumber
  • 1 1/2 cups diced bell pepper
  • 1 cup halved cherry tomatoes
  • 1/2 cup kalamata olives pitted and halved.
  • Optional: 1/3 cup chopped pepperoncini peppers
  • 1/2 cup crumbled feta cheese regular or vegan

Greek dressing:

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • Juice from 1/2 of a lemon ~1 tablespoon
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Drain and rinse chickpeas.
  • Add to a mixing bowl with cucumber, peppers, tomatoes and olives.
  • Whisk together all ingredients for Greek dressing.
  • Toss salad in dressing and top with feta.
Keyword #beansalad #veggiesalad 
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