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Mediterranean Salad

2 cups cooked chickpeas

1 red bell pepper

1 yellow bell pepper

1 small red onion

10 ounces grape tomatoes

2 cucumbers

1/2 cup kalamata olives

Feta cheese (optional)

For the dressing: 

2 lemons

1/2 cup extra virgin olive oil

2 teaspoons garlic powder

2 teaspoons dried oregano

1 teaspoon coarse sea salt, plus more to taste 

ground black pepper, to taste 



1.    Rinse and drain the cooked chickpeas. Chop the peppers and onion. Halve the tomatoes. Slice and quarter the cucumber.

2.    Place all salad ingredients into a large bowl and toss to combine.

3.    In a small bowl, whisk together olive oil, lemon juice, garlic powder and oregano. Pour onto salad and toss again to well combine. Taste and add additional salt and pepper to your preference.

4.    Cover and refrigerate for an hour or so to marinate, or serve immediately.

Related Recipes:

Pesto Spagetti Squash

Cabbage + Mango Slaw

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