Ingredients
- 1 can 15 oz chickpeas rinsed and drained
- 1 medium yellow bell pepper diced
- 1 cucumber diced
- 1 1/4 cup cherry tomatoes halved
- 3/4 cup kalamata olives chopped
- 1/3 cup red onion sliced
- 6 oz crumbled feta cheese
- 3 tablespoons fresh dill chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, kalamata olives, red onion, half of the feta cheese, and dill.
- Mix olive oil, vinegar, and honey. Season with oregano, salt, and black pepper. Drizzle dressing over the salad.
- Toss everything to combine, then adjust seasoning if necessary. Sprinkle on the remaining cheese. Serve immediately or refrigerate for later use.
