Greek chopped salad
serves 4
A chopped version of a classic
Greek salad, with the addition of plump protein-packed chickpeas,
all dressed in a herby olive oil vinaigrette.
4 tablespoons extra virgin olive
oil
2 tablespoons lemon juice
1 clove garlic — minced
½ teaspoon dried oregano
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup cherry tomatoes — halved
¼ red onion finely diced
1 cup diced cucumber
1 green pepper — diced
4 oz (115g) feta cheese — cut into small cubes
1 cup canned chickpeas
12 Kalamata olives — halved
PLACE the olive oil, lemon juice,
garlic, oregano, parsley, salt and pepper in a small jar with a
screw-top lid and shake to combine. PLACE all the salad ingredients
in a large bowl. POUR the dressing over the top and toss gently to
combine.
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