Greek Chickpea Salad



15 oz. of chickpeas, rinsed and drained
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup or 15 grape tomatoes, halved
1/2 small red onion, chopped
1/3 cup Kalamata olives, pitted
1 medium cucumber, sliced and quartered
4 oz. feta cheese, crumbled

2 tbsp. lemon juice
1 tbsp. extra virgin olive oil
1 tsp. dried oregano
2 cloves garlic, minced
Salt and pepper, to taste


Yield: Four servings
Time: 15 minutes

Combine all salad ingredients in a large mixing bowl. Toss together to combine. 

Add together extra virgin olive oil, lemon juice, oregano, and garlic in a small mixing bowl.

Pour dressing onto salad and toss together to combine. Add salt or pepper to taste.

For a bolder flavor, place in refrigerator for one hour to marinate.

Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a community outreach specialist with the Lifespan Community Health Institute.

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Hope you all enjoy the weekend. It's going to be chilly!

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