Ingredients:
Salad:
1 15 oz can chickpeas, drained and rinsed
1 1/2 cups diced cucumber
1 1/2 cups diced bell pepper
1 cup halved cherry tomatoes
1/2 cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
Optional: 1/3 cup chopped pepperoncini peppers
1/2 cup crumbled feta cheese (regular or vegan)
Greek dressing:
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