Ingredients:
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Prepare the Salad:
- In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, sliced Kalamata olives, chopped fresh parsley, and chopped fresh dill (if using). Toss gently to combine.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
- Combine the Salad and Dressing:
- Pour the dressing over the chickpea and vegetable mixture. Gently toss the salad until everything is evenly coated with the dressing.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy the vibrant flavors of this loaded Greek chickpea salad!
Nutritional Information:
Nutritional values (approximate per serving):
- Calories: Around 250-300 calories
- Protein: Approximately 8-10 grams
- Carbohydrates: Around 30-35 grams
- Fat: Approximately 12-15 grams
- Fiber: Roughly 8-10 grams
- Sodium: Varies based on added salt and ingredients
