Ingredients
- 2 15oz cans chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 cups cucumbers, diced
- 4 cups grape tomatoes, halved
- 1/2 large red onion, diced
- 8oz crumbled feta
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh mint
Dressing
- 1/2 cup olive oil
- 2 large lemons, juiced
- 1 tbsp dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
*extra feta for topping
Instructions
- Prepare all veggies and herbs by washing and chopping.
- In a large bowl, add chickpeas, peppers, cucumbers, tomatoes, red onion, and feta. Top with parsley and mint.
- In a glass measuring cup, whisk together olive oil, lemon juice, dijon mustard, honey, garlic, salt, and pepper.
- Pour dressing over chickpea salad and toss until fully coated.
- Top with extra crumbled feta cheese.
- Serve with your favorite protein, chips, or eat as is!
Category: side dish, dinner, summer, salad
Method: no bake
Cuisine: Mediterranean
Diet: Gluten Free
