Prep Time: 20 mins | Total Time: 20 mins | Yield: 6 Servings
This salad is just too perfect not to share with you guys. Give it a try and enjoy!
15 ounces One Can Chickpeas drained and rinsed
1 Large Sweet Pepper or Bell Pepper stems and seeds removed
1 English Cucumber halved lengthwise and cut into rough chunks
1 Pint Cherry Tomatoes halved
½ medium Red Onion diced
½ c Pitted Black or Kalamata Olives roughly chopped
½ c Crumbled Feta Cheese
2 tablespoons Chopped Fresh Oregano
2 tablespoons Fresh Thyme Leaves
¾ c Brined Artichokes chopped
Kosher salt and freshly ground black pepper to taste
For the Dressing:
¼ c Extra Virgin Olive Oil
2-3 tablespoons Freshly Squeezed Lemon Juice
2 tablespoons White Wine Vinegar
1 tablespoon Honey
1 Garlic Clove minced
1 teaspoon Dried Oregano
Kosher salt and freshly ground black pepper
Step 1: Prepare the veggies and put them in a large mixing bowl.
Step 2: Add in the olives, feta, fresh herbs, chickpeas, salt, and pepper. Stir until well mixed.
Step 3: In a small mixing bowl, add in the lemon juice, olive oil, honey, white wine, garlic, oregano, salt, and pepper. Whisk until well combined.
Step 4: Pour the dressing on top of the salad and toss until all the veggies are coated with the dressing.
Step 5: Add more lemon juice, salt, and pepper If needed.
Step 6: Serve right away. Enjoy!
1. Feel free to use any type of tomato for this recipe.
2. You can also use white onion instead of red onion.
3. You can use Maple syrup as well instead of honey.
Place any leftovers in a container and put it inside the fridge. It can last up to 5 days. Make sure not to freeze.
Calories: 311kcal | Carbohydrates: 35g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 419mg | Potassium: 566mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1594IU | Vitamin C: 63mg | Calcium: 164mg | Iron: 6mg
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!