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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Greek Chickpea Salad Recipe

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This recipe for Greek Chickpea Salad is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15-ounce can garbanzo beans , rinsed and drained
1 English cucumber , halved and sliced into coins
2 cups halved cherry tomatoes
3/4 cup pitted kalamata olives , drained and halved
1/4 cup slivered red onion
6 ounces feta cheese , crumbled
1/4 cup chopped fresh dill
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar , optional

Optional Add-ins:
Dill
Oregano
Basil
Tarragon
Parsley
Mint
Marjoram
Directions:
Directions:
In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill.

Drizzle with the olive oil and vinegar then season with the kosher salt, freshly ground black pepper and sugar.

Toss gently and add the rest of the feta cheese.

Adjust seasoning and serve or refrigerate overnight
Personal Notes:
Personal Notes:
Classic Mediterranean flavors are what make up this easy Greek chickpea salad with fresh veg, heart-healthy fats, and bright herbs keeping it light, lean and tangy.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 229 kcal

 

 

 

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