Tuesday, July 31, 2018


Loaded with fresh veggies and tossed in a light homemade dressing, this tasty vegetarian Greek Chickpea Salad makes healthy eating a breeze!
This recipe serves a crowd! Bring it along to your next picnic, party, or potluck or halve the recipes for a more manageable serving, perfect as a side dish with dinner or a healthy weekday lunch. It’s super portable and sure to rock your socks off!
  • 2 cans of chickpeas
  • 2 cups chopped bell pepper or sweet mini pepper
  • 1 cup chopped tomato
  • 1 cup chopped cucumber
  • 1 avocado

uber easy mediterranean marinade/dressing:
  • 2.5 TBSP red wine vinegar
  • 3 TBSP quality extra virgin olive oil
  • 3 tsp lemon juice (squeezed from 1 large or two small lemon)
  • 1/2-1 tsp minced garlic
  • 1/2-1 tsp parsley plus extra to garnish
  • 1/2 tsp dried crushed oregano
  • 1/2 tsp salt, extra to taste if desired
  • 1/4 tsp black pepper
  • 1/4 tsp dried dill
  • optional extra: crumbled feta cheese

  1. Drain and rinse chickpeas.
  2. Chop your peppers, tomato, and cucumber, and toss them in a bowl.
  3. Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine. 
  4. Pop the bowl in the fridge, covered, for a few hours to let the fabulous flavors of the marinade get better acquainted with your veggies or enjoy right away.
  5. Peel and chop avocado just before serving, and add to the salad. I like to toss my avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.
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