Lunch Idea: Greek Style Chickpea Salad

Looking for a yummy and versatile side dish, that can mix and match in many combinations? This Greek style chickpea salad, is quick, easy, and can be made ahead of time to let the dressing really marinate everything. It can of course be eaten on its own, but I also like it over some lettuce greens with added rotisserie chicken or turkey lunch meat chopped up and mixed in. It is the perfect, bright and crisp addition to lunch!

Ingredients (Serves 3-4)

• 1 can chickpeas, rinsed and drained

  2 mini cucumbers, sliced

• About 7 grape tomatoes, quartered

• About 20 black olives halved

• 1/3 cup crumbled feta cheese

Dressing:

• 1 tbsp olive oil

• 1 tbsp white vinegar

• 1/2 tsp Dijon mustard

• 1/2 tsp lemon juice

• 1/4 tsp salt

• 1/4 tsp black pepper

Instructions

1. Slice mini cucumbers, quarter grape tomatoes, and half the black olives.

2. Mix together the rinsed and drained chickpeas with the cucumbers, tomatoes, and black olives. Add the crumbled feta cheese.

3. For the dressing, whisk all the ingredients together with a fork until it’s smooth and combined — and that’s it!

4. Pour the dressing over the salad ingredients and mix to combine. Enjoy!

Recipe Notes

• This recipe is super versatile and many different ingredients may be substituted or added. Try your favorite type of olives (kalamata, etc.) instead of black. Or try a different type of canned beans if chickpeas aren't your thing!

• The white vinegar in the recipe can also be swapped with red wine vinegar or even balsamic for a richer taste.