• Christina Iaboni

Greek Style Chickpea Salad

I love Greek style salads and the addition of chickpeas adds some plant-based protein and extra fibre to make this a satisfying lunch.


1 can of chickpeas, drained and rinsed 4 mini cucumbers sliced or half a large cucumber sliced and cut into quarters 1 cup halved cherry tomatoes 1 bell pepper, diced ¼ cup chopped red or green onions ½ cup crumbled feta ½ cup sliced Kalamata olives


¼ cup of olive oil 2 tbsp red wine vinegar ¼ tsp of dried oregano Pinch of salt and pepper


1, Place salad ingredients into a large bowl.

2. Mix dressing ingredients together and pour over salad. Mix well. Refrigerate until ready to serve or at least two hours for the flavours to come together.

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