Name: GREEK CHOPPED SALAD WITH CHICKPEAS & FETA
Total time: 1 h 10 min
Ingredients: 15 oz can chickpeas, drained; Basil Extra Virgin Olive Oil; 1 tsp salt; 1 pint grape tomatoes, halved; 1 English cucumber, diced; 1/2 small red onion, diced; 1 green bell pepper, diced; 1/2 cup pitted Kalamata olives, chopped; 2 cups arugula; 1/2 cup chopped fresh parsley; 1/2 cup crumbled feta; Creamy Greek Dressing

GREEK CHOPPED SALAD WITH CHICKPEAS & FETA

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Servings

servings

Total time

hour

minutes

Chopped salads are a great way to feed a crowd, plus they’re make-ahead wonders! Cool cucumbers, grape tomatoes, red onion, bell peppers and Kalamata olives join the party. Finish this salad off with our Creamy Greek Dressing and crumbled feta cheese. We give the chickpeas a quick sizzle in Basil Extra Virgin Olive Oil and add them to the salad for a big protein punhc. The veggies stay crisp and the flavors develop over time.

Ingredients

For the Chickpeas:
15 oz can chickpeas, drained
Basil Extra Virgin Olive Oil
1 tsp salt
For the Salad:
1 pint grape tomatoes, halved
1 English cucumber, diced
1/2 small red onion, diced
1 green bell pepper, diced
1/2 cup pitted Kalamata olives, chopped
2 cups arugula
1/2 cup chopped fresh parsley
1/2 cup crumbled feta
Creamy Greek Dressing

Instructions

For the Chickpeas:
Heat a skillet over medium. Drizzle in Basil Extra Virgin Olive Oil to coat the bottom. Add in the chickpeas and salt. Saute the chickpeas until they are warmed through and starting to brown. Set aside to cool.
For the Salad
Add the tomatoes, cucumber, onion, bell pepper, olives, arugula, parsley and cooled chickpeas to a bowl. Drizzle with the Creamy Greek Dressing. Garnish with feta and serve.