Easy, flavorful, Greek salad with chickpeas and a light Greek salad dressing
The chickpeas add protein and richness that can turn this salad into a meal. This is one of my absolute favorite Spring and Summer dishes. It's very versatile, so it could be your meal or a great side dish.
1 English hothouse cucumber, cut into bite sized pieces
4 Roma tomatoes, diced (optional - I left them out because I don't like tomatoes)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup pitted kalamata olives, drained
1 small red onion, halved and thinly sliced
1 (15 oz.) can chickpeas, drained and rinsed
5 leaves of basil, chopped
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried Italian seasoning
Feta cheese, crumbled to taste
Garlic salt and freshly ground pepper to taste
In a large serving bowl, combine the cucumber, tomatoes, peppers, olives, onion, chickpeas, and herbs. In a small bowl, whisk together the olive oil, vinegar, and Italian seasoning. Dress the salad with the Greek dressing and toss to combine. Cover and store in the refrigerator until ready to eat.
Notes - can be made up to two days in advance. Add the feta cheese after serving.
Makes 4-6 servings.