Mediterranean Chickpea Salad
YIELDS: 6 SERVINGS
PREP TIME: 20MINS
TOTAL TIME: 25MINS
FOR THE SALAD
2 (15-oz.) can chickpeas, drained and rinsed 1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 c. chopped kalamata olives
1/2 c. crumbled vegan feta (you can use tofu)
Kosher salt
Freshly ground black pepper
FOR THE LEMON-PARSLEY VINAIGRETTE
1/2 c. extra-virgin olive oil
1/4 c. white wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper Gakes
Kosher salt
Freshly ground black pepper
Directions
1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and vegan feta (or tofu crambled). Season with salt and pepper.
2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
3. Dress salad with vinaigrette just before serving.
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