Greek Chop Salad

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Servings: 4 Prep: 45 min Dairy Free Gluten Free Vegan Entree Salad Homestyle Lunch Box No Leftover Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cooked Chickpeas, Red Onion, Green Bell Pepper, Kalamata Olives, Lemons, Extra Virgin Olive Oil, Dried Oregano, Ground Black Pepper

Ingredients

For the salad:

3 cups cooked chickpeas ⚠

1 small red onion ⚠

1 red bell pepper

1 yellow bell pepper

1 green bell pepper ⚠

10 ounces grape tomatoes

1 cucumber

½ cup kalamata olives ⚠

For the dressing:

2 lemons ⚠

½ cup extra virgin olive oil ⚠

2 teaspoons garlic powder

2 teaspoons dried oregano ⚠

¾ teaspoon sea salt, or to taste

ground black pepper, to taste ⚠

Instructions

1. For the salad: Rinse and drain the cooked chickpeas. Peel onion. Chop the peppers and onion. Halve the tomatoes. Slice and quarter the cucumber. Pit olives if needed.

2. Place all salad ingredients into a large bowl and toss to combine.

3. For the dressing: Juice the lemon.

4. In a small bowl, whisk together olive oil, lemon juice, garlic powder and oregano. Pour onto salad and toss again to well combine.

5. Taste and add additional salt and pepper to your preference.

6. Cover and refrigerate for an hour or so to marinate, or serve immediately.