Recently I’ve been obsessed with 2 things: chickpeas and feta cheese. I’ve also been creating new spins on the typical boring “lunch salad” and with that, have incorporated both obsessions. You can make a large mixture of the chopped vegetables to use for several meals and then pile them on a bed of greens when ready to eat. I also like to make my own salad dressing – it’s easy, fast and doesn’t contain all of the “extra” unnecessary ingredients that store bought dressings have.
Chopped Chickpea Salad
For the salad:
- Cucumber
- Cherry tomatoes
- Bell pepper
- Avocado, cubed
- Can of chick peas (garbanzo beans), drained and rinsed
- Feta cheese crumbles
- Mixed salad greens
For the Italian dressing:
- 3/4 cup Olive oil
- 1/4 cup White wine vinegar
- Salt and pepper, to taste
- 1 tsp Dried oregano or Italian seasoning mix (like Mrs. Dash Italian Medley)
Italian Dressing: Mix ingredients in a tightly sealed jar or container and shake well. I usually store my dressing on the counter and it’s used within 1-2 weeks, but you can store in the fridge if you don’t use it.
Salad: Mix together chopped vegetables, chick peas and feta cheese. Spoon mixture into bed of mixed greens and drizzle dressing over the top.
Enjoy!
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