Mediterranean Chickpea Salad (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
2 tablespoons red wine vinegar.
03 -
1 teaspoon dried oregano.
04 -
1/2 teaspoon kosher salt.
05 -
1/4 teaspoon black pepper.
06 -
2 (15 oz) cans chickpeas, drained and rinsed.
07 -
12 ounces marinated artichoke hearts.
08 -
1 pint cherry tomatoes, halved.
09 -
2 Persian cucumbers, sliced.
10 -
2/3 cup Kalamata olives, halved.
11 -
4 scallions, thinly sliced.
12 -
2 tablespoons fresh mint.
13 -
6 ounces crumbled feta cheese.
# Instructions:
01 -
Whisk olive oil, vinegar, oregano, salt and pepper in large bowl.
02 -
Add chickpeas, artichokes, tomatoes, cucumbers, olives, scallions and mint, toss to coat with dressing.
03 -
Gently fold in feta cheese and adjust seasoning to taste.
# Notes:
01 -
Keeps for 5 days in refrigerator.
02 -
Can be served cold or room temperature.
03 -
Make vegan by omitting feta.