Chickpea Salad

• 2 (15-ounce) cans chickpeas, drained and rinsed
  
• ¾ cup chopped cucumber
  
• ⅔ cup sliced cherry tomatoes
  
• ½ cup chopped red bell pepper
  
• ⅓ cup sliced kalamata olives
  
• ¼ cup chopped red onion
  
• ¼ cup crumbled feta cheese
  
• ¼ cup chopped fresh parsley  

Dressing

• ¼ cup extra virgin olive oil
  
• 6 tablespoons lemon juice
• 1 tablespoon Dijon mustard
  
• 1 teaspoon oregano
  
• ½ teaspoon garlic powder
  
• ¼ teaspoon kosher salt
  
• ¼ teaspoon ground black pepper  

Instructions

1. Place all of the salad ingredients in a large mixing bowl.  
2. Combine the dressing ingredients in a mason jar, secure the lid, and shake until fully blended.  
3. Drizzle the dressing over the salad and toss to coat.  
4. Enjoy chilled or at room temperature.  

• Opt for low-sodium chickpeas and rinse them well—they taste cleaner and mix better with the dressing.
  
• Feel free to swap in other crunchy vegetables such as carrots, celery, or green olives.
  
• For extra protein, stir in cooked chicken or tuna.
  
• This salad can be eaten right away or stored in the refrigerator for up to 3 days.
  
• To keep it vegan, simply omit the feta or use a plant-based alternative.  

Nutrition