Loaded Greek Chickpea Salad
Ingredients
- 15 oz chickpeas, rinsed and drained
- 1/2 small red onion, sliced thin
- 2 cups cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives
- 2 small English cucumbers, sliced
- 1/3 cup regular of dairy free feta cheese, crumbled (I added a chopped jalapeno today for a little kick - totally optional!)
- Dressing ingredients
- 2 Tbsps extra virgin olive oil
- 2 Tbsp balsamic vinegar, or apple cider vinegar for the extra health benefits
- 1 Tbsp raw honey
- 2 small garlic cloves, minced
- 1 tsp dried oregano
- freshly ground sea salt and pepper, to taste
Preparation
Place all chopped salad ingredients nicely into a large bowl
In a small glass bowl, whisk together dressing ingredients
Add dressing to the salad bowl and toss gently to combine
This salad is great for meal prep as it stores perfectly in fridge for up to 3 days
Make sure you only mix it with the dressing right before serving if using for future meals
