30ounceschickpeasdrained and rinsed; 2 (15 ounce) cans
1red bell pepperdiced
½English cucumbercut into ¼ inch slices then quartered
½red onionthinly sliced
For the Dressing
Add the olive oil, vinegar, oregano, Dijon mustard, salt, and pepper to a jar or container with a sealable lid. Shake to combine then set aside.
½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 ½ teaspoons oregano, 1 teaspoon Dijon mustard, Salt and pepper
For the Salad
In a large mixing bowl, combine the chickpeas, tomatoes, bell pepper, feta cheese, cucumber, onion, and olives.
30 ounces chickpeas, 10 ounces cherry tomatoes, 1 red bell pepper, ¾ cup feta cheese, ½ English cucumber, ½ red onion, ¼ cup Kalamata olives, ¼ cup Castelvetrano olives
Pour in the dressing and stir to combine. Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Serve with extra dressing, fresh lemon juice, lemon wedges, fresh oregano, fresh mint, or fresh parsley if desired.
See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.