Mediterranean Chickpea Salad (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 tablespoons red wine vinegar.
03 -
1 teaspoon dried oregano.
04 -
½ teaspoon kosher salt.
05 -
¼ teaspoon black pepper.
06 -
2 cans (15 oz each) chickpeas, drained.
07 -
12 oz marinated artichoke hearts.
08 -
1 pint cherry tomatoes, cut in half.
09 -
2 Persian cucumbers, sliced.
10 -
⅔ cup Kalamata olives, halved.
11 -
4 scallions, sliced.
12 -
2 tablespoons fresh mint.
13 -
6 oz feta cheese, crumbled.
# Instructions:
01 -
In a large bowl, mix olive oil, vinegar, oregano, salt and pepper until well combined.
02 -
Put in chickpeas, artichokes, tomatoes, cucumbers, olives, scallions and mint. Mix well to coat with dressing.
03 -
Add feta and toss gently. Taste and add more salt and pepper if needed.
# Notes:
01 -
Keeps fresh in fridge for 5 days.
02 -
Serve chilled or at room temp.
03 -
Skip the feta for a vegan version.