Mediterranean Chickpea Salad

By The Stay At Home Chef

Ingredients

2 (15 ounce can) chickpeas (garbanzo beans) (drained and rinsed)
1 pint cherry or grape tomatoes (halved or quartered)
1 English cucumber (diced)
1 green bell pepper (diced)
1 red onion (thinly sliced)
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh basil
2 tablespoons roughly chopped fresh mint
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Prep Time15mins
Servings6

Instructions

Prepare the following ingredients by draining and rinsing the 2 (15 ounce can) chickpeas (garbanzo beans) Halve the 1 pint cherry or grape tomatoes, slice the 1 English cucumber and 1 red onion chop the 1 green bell pepper and slice the 1/2 cup kalamata olives. Add them all to a large mixing bowl.

Add to the bowl 1/2 cup crumbled feta cheese, 2 tablespoons chopped fresh basil, and 2 tablespoons roughly chopped fresh mint.

In a small bowl or jar with a lid, whisk or shake together the 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Pour the dressing over the salad and toss gently to coat.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Enjoy chilled or at room temperature.