What you will need
FOR THE SALAD
30 oz canned Chickpeas
1 Red Bell Pepper
1/2 Red Onion
1/2 cup pitted Kalamata Olives
1/2 cup Crumbled Feta
Salt, as needed
Ground Black Pepper, as needed
FOR THE LEMON VINAIGRETTE
1 Tbsp Lemon Juice
1 Tbsp Fresh Parsley
1/4 tsp Red Pepper Flakes
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
pinch Salt(Nutritional facts 110 calories, 6.09 g fat, 9.76 g carbohydrates, 4.42 g protein, 8 mg cholesterol, 522 mg sodium)
How to cook
Gather all ingredients. Drain and rinse chickpeas. Chop the cucumber, bell pepper and the parsley. Thinly slice the onion.
Combine olive oil, vinegar, lemon juice, salt and pepper.
Add red pepper flakes and parsley.
Emulsify the vinaigrette by whisking until combined.
Assemble the salad by adding chickpeas, cucumber and bell pepper to a large bowl.
Finish building the salad with onion, feta cheese, olives, salt and pepper.
Toss the salad ingredients all together to combine with dressing.
Serve your salad as a side or main dish!
Sprinkle some more feta and parsley.