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Greek Chickpea Salad



2 cups cucumber, sliced and quartered (we used English Cucumbers)

1 can of chickpeas, drained and rinsed

1 cup yellow bell pepper, diced

1½ cups cherry tomatoes, halved

1 cup red onion, diced

½ cup kalamata olives, halved

½ cup crumbled feta cheese

¼ cup fresh parsley, chopped

Lemony Vinaigrette (Makes about ½ cup):

¼ cup olive oil

2 tablespoons fresh lemon juice

1½ tablespoons red wine vinegar

1 teaspoon dijon mustard

½ teaspoon dried oregano

⅛ teaspoon kosher salt (or more to taste)

⅛ teaspoon pepper (or more to taste)


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