The classic Greek salad is one of my favorites from the Greek cuisine menus, so I thought to twist the traditional and add in more flavors! Loaded up with chickpeas, red pepper, romaine lettuce, cilantro, juicy tomato, cucumber, olives, red onion, and top it off with feta cheese you sure will love this Greek chickpea salad recipe.
Chickpeas are versatile; they can go in absolutely anything! Sometimes known as garbanzo beans, chickpeas are extremely popular in the Mediterranean diet and fit perfectly in a salad such as this. I haven’t always liked chickpeas, I tried them once at someone’s house and didn’t enjoy the taste, but when I tried to cook them myself I learned to love them. My mom never cooked with them, so they were never part of our home meals. Chickpeas are a good source of fiber, protein, carbohydrates, vitamins, and minerals makes this salad filling and great to serve as a main meal.
Romaine lettuce, chopped
1 15.5-oz can chickpeas, drained and washed
1 tomato, diced
1 red bell pepper, diced
7oz pitted Kalamata olives, chopped
1/2 red onion, diced
1/2 cucumber, diced
3 stems cilantro, chopped
3 oz Feta cheese, chopped
2 Tablespoons olive oil
1/2 teaspoon oregano
pinch of salt
Combine salad ingredients together.
Whisk together the dressing ingredients and combine well with the salad. Enjoy!