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. 

 

Ingredients

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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)

 

Directions

 

1. Make the dressing. In a small bowl, combine all ingredients except for the olive oil.

2. Slowly whisk in the olive oil (this helps it to emulsify). 

3. In a large bowl, combine all salad ingredients.

4. Toss in dressing, top with toppings and serve!