INGREDIENTS
FOR THE SALAD
2 (15-oz.) can chickpeas, drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
Kosher salt
Freshly ground black pepper
FOR THE LEMON PARSLEY VINAIGRETTE
1/2 c. extra-virgin olive oil
1/4 c. white wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
DIRECTIONS
- In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
- In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper.
- Dress salad with vinaigrette and serve.
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CL::JG
