Greek chickpea salad

Updated: Apr 11



  1. 1/3 cup olive oil

  2. 3 tablespoon red wine vinegar

  3. 2 cloves garlic minced

  4. 2 teaspoons oregano

  5. 1/4 teaspoon salt

whisk together

then chop

  • cucumber

  • red onion

  • cherry tomatoes

  • green pepper or red or yellow

  • tin of chick peas washed and drained

  • block of feta i use 2/3rds of it cut in cubes

  • black kalmata olives - your preference - 3/4 cup - I keep them whole

make a lovely selection of colors then place all a nice platter or bowl then drizzle over the whisked dressing. You can eat immediately or I like to keep in fridge until ready to eat - usually eaten the next day as crunchy refreshing and tasty.

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