Chickpea Salad Mediterranean Flavors (Print Version)

# Ingredients:

→ For the Salad

01 - 2 cans (15 ounces each) chickpeas, rinsed and drained
02 - 1 English cucumber, diced
03 - 8 ounces grape or cherry tomatoes, halved
04 - 1 bell pepper, chopped (any color)
05 - ½ small red onion, thinly sliced (about ½ cup)
06 - ½ cup pitted Kalamata olives, halved
07 - ⅔ cup crumbled feta cheese
08 - ¼ cup chopped fresh parsley
09 - 2 tablespoons chopped fresh dill

→ For the Dressing

10 - 3 tablespoons olive oil
11 - 3 tablespoons red wine vinegar
12 - 1 teaspoon honey
13 - ½ teaspoon dried oregano
14 - ½ teaspoon Kosher salt or sea salt, to taste
15 - ¼ teaspoon black pepper

# Instructions:

01 - Place the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley, and dill in a large bowl.
02 - In a small bowl, whisk together the olive oil, red wine vinegar, honey, oregano, salt, and pepper.
03 - Pour the dressing over the salad and toss gently to mix.
04 - Refrigerate the salad for 1-2 hours to allow the flavors to meld. Taste and adjust salt and pepper if needed before serving.

# Notes:

01 - This chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days.
02 - Perfect for BBQs, potlucks, or meal prep lunches.

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