Mediterranean Chickpea Salad

Prep Time: 20 mins | Total Time: 20 mins | Yield: 6 Servings

I’ve always been a fan of salads since I was little. This was the first salad recipe that I learned a couple of years ago, and I still love it to this day! Here you go, friends! Try this recipe and I promise you that it will be the best decision you will ever make. Enjoy!

Ingredients:

½ medium Red Onion diced

½ c Pitted Black or Kalamata Olives roughly chopped

½ c Crumbled Feta Cheese

1 Large Sweet Pepper or Bell Pepper stems and seeds removed

1 pt. Cherry Tomatoes halved

1 English Cucumber halved lengthwise and cut into rough chunks

15 ounces One Can Chickpeas drained and rinsed

Kosher salt and freshly ground black pepper to taste

¾ c Brined Artichokes chopped

2 tablespoons Chopped Fresh Oregano

2 tablespoons Fresh Thyme Leaves

For the Dressing:

2-3 Tbsp Freshly Squeezed Lemon Juice

2 Tbsp White Wine Vinegar

1 teaspoon Dried Oregano

1 Garlic Clove minced

Kosher salt and freshly ground black pepper

1 tablespoon Honey

¼ c Extra Virgin Olive Oil

Directions:

In a large mixing bowl, add the olives, veggies, fresh herbs, salt, chickpeas, pepper, and feta cheese. Stir until well blended.

In another mixing bowl, add the lemon juice, garlic, oregano, white wine vinegar, olive oil, salt, honey, and pepper. Whisk until well blended.

Pour the dressing into the bowl with the salad, then toss until well combined.

Add more seasonings if needed. Make sure to taste it first before adding anything.

Serve and enjoy!

Notes:

You can use your preferred kind of tomatoes for this recipe.

You can also use white onion in exchange for a red onion.

Feel free to exchange honey with maple syrup.

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.

Nutrition Facts:

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