- Salad:
- 1 (10 ounce) basket cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, cut into thin strips
- 2 scallions, or more to taste, finely chopped
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 (4 ounce) container crumbled feta cheese
- Dressing:
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons dried basil
- 1 tablespoon olive oil
- Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
- Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
- Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
05/17/2018
recipepes.com
Easy Chickpea Salad, recipe
PT15M
PT1H
5
455 calories
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