CHOPPED GREEK SALAD

CHOPPED GREEK SALAD

This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette.

 Course Salad, Side Dish

 Cuisine Greek

 Keyword chopped greek salad, greek salad

 Prep Time 15 minutes

 Cook Time 1 minute

 Total Time 15 minutes

 Servings 6 servings

 Calories 151 kcal

 Author Dinner at the Zoo

Ingredients

·      2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)

·      1 can of chickpeas drained and rinsed

·      1 cup of finely diced red or yellow bell pepper

·      1 1/2 cups of halved cherry tomatoes

·      1/4 cup minced red onion

·      1/2 cup halved kalamata olives

·      1/2 cup crumbled feta cheese

·      1/4 cup of chopped parsley

·      For the dressing:

·      1/4 cup olive oil

·      1 teaspoon dijon mustard

·      2 tablespoons red wine vinegar

·      1 tablespoon lemon juice

·      1/4 teaspoon garlic powder

·      1/4 teaspoon onion powder

·      1/2 teaspoon dried oregano

·      salt and pepper to taste

Instructions

1.    For the dressing:

2.    Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.

3.    For the salad:

4.    Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.

Source https://www.dinneratthezoo.com

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