4cupschickpeas, drained and rinsed, or 2 x 540 ml/19 oz cans
1cupcucumber, diced
1cupbell peppers, diced
1cuptomatoes, any type, diced.
½cupKalamata olives, pitted and cut in half or quarters
½cupred onion, diced small
½ - 1 cup feta cheese, drained and crumbled
1cupfresh parsley, chopped
salt and pepper to taste
Instructions
Combine all Greek dressing ingredients. Mix with a hand blender or whisk until smooth. Set aside.
Drain and rinse chickpeas, if using canned. Place in a large bowl
Rinse and chop cucumber, peppers and tomatoes. Add to bowl.
Pit and cut Kalamata olives in half. Add to bowl.
Rinse, dry and chop parsley. Add to bowl.
Crumble feta into bowl, add all the dressing and mix until combined.
Serve immediately or let it "marinate" for 30 minutes before serving
Store covered in the fridge for up to a week.
Notes
NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities. These facts are based on ⅛ of a recipe.