From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Greek Chickpea Salad
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Instructions
1
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In a large mixing bowl, blend together the chickpeas, sweet peppers, olives, cucumbers, tomatoes and red onion.
2
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In a smaller bowl, whisk together the vinaigrette ingredients until well combined.
3
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Top the salad with the block of feta cheese, and pour the vinaigrette over the ingredients before serving.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Chickpeas Thoroughly 💧Pat canned chickpeas completely dry with paper towels before adding to the salad to prevent excess moisture from diluting your dressing and making the salad soggy.
- Make Dressing Ahead for Better Flavor 🕐Mix your olive oil, red wine vinegar, garlic, and oregano at least 30 minutes before assembling to allow the flavors to meld and intensify throughout the salad.
- Bruise Your Herbs for Maximum Release 🌿Gently bruise the fresh parsley leaves with your fingers before chopping to release essential oils and deepen the herbaceous flavor in every bite.
- Cut Vegetables to Uniform Size ✂️Dice your cucumbers, tomatoes, and peppers into similar-sized pieces to ensure even distribution of ingredients and consistent flavor in each forkful.
- Dress Just Before Serving 🥗Add the dressing within 15 minutes of serving to keep the salad crisp and prevent the vegetables from becoming waterlogged or the feta from breaking down excessively.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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