Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a community outreach specialist with the Brown University Health Community Health Institute.
Ingredients
- Salad:
- 15 oz. of chickpeas, rinsed and drained
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup or 15 grape tomatoes, halved
- 1/2 small red onion, chopped
- 1/3 cup Kalamata olives, pitted
- 1 medium cucumber, sliced and quartered
- 4 oz. feta cheese, crumbled
- Dressing:
- 2 tbsp. lemon juice
- 1 tbsp. extra virgin olive oil
- 1 tsp. dried oregano
- 2 cloves garlic, minced
- Salt and pepper, to taste
Directions
Yield: Four servings
Time: 15 minutes
Combine all salad ingredients in a large mixing bowl. Toss together to combine.
Add together extra virgin olive oil, lemon juice, oregano, and garlic in a small mixing bowl.
Pour dressing onto salad and toss together to combine. Add salt or pepper to taste.
For a bolder flavor, place in refrigerator for one hour to marinate.
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