GREEK CHICKPEA SALAD
This is a great make ahead lunch- it’s even better the next day! You can serve it over a bed of greens, or in lettuce cups but it’s also delicious on its own.
For the dressing:
1 garlic clove, minced (if you’re using an immersion blender or regular blender, you can put the clove in whole)
1 tablespoon of Mediterranean seasoning
Squeeze of lemon
¼ cup red wine vinegar
⅓ cup evoo
Salt and pepper to taste
For the salad:
1 can of chickpeas, drained and rinsed
1 ½ cup cherry tomatoes, halved
1 cup thinly sliced cucumber
½ of a red onion, thinly sliced
1 cup sliced pepperoncinis (you can buy them sliced)
1 cup chopped olives
Toppings: Parsley and feta (both optional)
Make the dressing. In a small bowl, combine all ingredients except for the olive oil.
Slowly whisk in the olive oil (this helps it to emulsify).
In a large bowl, combine all salad ingredients.
Toss in dressing, top with toppings and serve!