Chickpea Mediterranean Salad

This vegetarian salad is full of crunchy veggies, juicy tomatoes, briny olives and creamy feta, all seasoned with a mild garlic-lemon vinaigrette made with fresh parsley and oregano. It makes a great lunch, dinner side dish or potluck offering. Here’s the recipe:

1. Drain and rinse 2 15.5-oz cans chickpeas and place them in a large mixing bowl.

2. Add 3 chopped mini cucumbers, 1 cup halved heirloom cherry tomatoes, ½ cup sliced kalamata olives, ½ cup chopped red onion, 4 oz diced marinated feta and ½ red bell pepper, chopped.

3. In a small bowl, whisk together 2 Tbsp extra virgin olive oil, 1 Tbsp freshly squeezed lemon juice, 1 grated garlic clove, 1 Tbsp minced fresh oregano and 1 Tbsp minced fresh parsley. Season with salt and pepper to taste.

4. Pour the dressing over the salad and toss to combine. Taste and add more salt, pepper and lemon juice as needed. Enjoy!

Recipe adapted from Salt & Lavender