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Chickpea Greek Salad
Ingredients
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 medium cucumber, cut into ½-inch chunks
  • 1 cup pitted Kalamata olives
  • ¼ cup crumbled feta
  • 2 tablespoons chopped parsley
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