Chickpea Greek Salad
This chickpea Greek salad is the best summer lunch! It is cool and crisp with so many fresh flavors like lemon juice and fresh dill. I’ve been really good lately about making lunches in advance, and it’s really made the work weeks a lot easier. Even though I work from home most days I still have a time crunch between most meetings and I usually need something quick to grab. My go to’s have been chicken salad, Caesar salads, and pasta salad. This week I decided to mix it up with a chickpea Greek salad! To be honest, all of my meals this week need to rely on no oven because ours is acting pretty finicky. Stove top is working, but the temperature on the oven is not cooperating, which definitely makes creating recipes a little challenging! Luckily it’s the middle of summer and cool recipes sound better anyways.
This recipe is so easy to make! No cooking at all required. Literally just chopping some vegetables and throwing them together. Let me know what you think!
Chickpea Greek Salad
Ingredients
- 1 can chickpeas (drained and rinsed)
- 1 red bell pepper, chopped
- 3 mini cucumbers, chopped into quarters
- 1/4 red onion, diced fine
- 1/2 tsp fresh chopped dill
- 1/3 cup crumbled feta cheese
- Juice of 1/2 lemon
- 1/4 cup olive oil
- Dash of salt
Instructions
- Place all ingredients in a large bowl and mix together.
- Refrigerate for half an hour and serve.
