SafePlates

Ingredients

• 1 cup (165g) canned chickpeas, drained and rinsed
• 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (35g) cucumber, diced
• 1/4 cup (30g) red bell pepper, diced
• 2 tablespoons (20g) red onion, finely chopped
• 2 tablespoons (20g) Kalamata olives, pitted and sliced
• 2 tablespoons (15g) feta cheese, crumbled
• 1 tablespoon (15ml) extra virgin olive oil
• 1 tablespoon (15ml) fresh lemon juice
• 1/4 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 tablespoon (4g) fresh parsley, chopped

Instructions

1. In a medium bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Add the crumbled feta cheese and chopped parsley on top.
5. Serve immediately or chill for 10-15 minutes to allow the flavors to meld.

Tip

For extra flavor, add a pinch of sumac or a few fresh mint leaves before serving.