Greek Chickpea Salad

Yield: 4 servings

Potion size: 2 cups

Preparation time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Ingredients:

· 2 cups chickpeas, cooked

· 2 cups cucumber, chopped

· 2 cups cherry tomatoes, halved

· 2 cups Kalamata olives

· 4 tablespoon red onion, finely chopped

· ½ cup light feta cheese, crumbled

· ¼ cup balsamic vinaigrette

· ¼ cup olive oil

· 1 tablespoon lemon juice

· 1 tablespoon dried oregano

· 1 teaspoon salt

· Black pepper, to taste Directions:

1. Combine chickpeas, cucumber, tomatoes, olives, red onions, and feta in a bowl.

2. In a separate bowl whisk together balsamic vinaigrette, olive oil, lemon juice, oregano, salt, and pepper.

3. Mix dressing with other ingredients until it is well coated.

4. Refrigerate until ready to serve.