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Greek Chickpea Salad (10 Minute Recipe)
Ingredients
  • subheading: SALAD:
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 ½ cups diced cucumber
  • 1 ½ cups diced bell pepper
  • 1 cup halved cherry tomatoes
  • ½ cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
  • Optional: ⅓ cup chopped pepperoncini peppers
  • ½ cup crumbled feta cheese (regular or vegan)
  • subheading: GREEK DRESSING:
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • Juice from ½ of a lemon (~1 tablespoon)
  • ½ teaspoon dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
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