INGREDIENTS

SALAD:

• Two 15-ounce cans chickpeas, drained and rinsed
• 1/4 cup chopped Italian parsley
• 2/3 cup chopped bell pepper (mix red/yellow/orange)
• 3/4 cup halved grape tomatoes
• 3 green onions, sliced
• 12 kalamata olives, sliced in half
• 1/3 cup crumbled feta cheese

DRESSING:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, minced
• 1/4 teaspoon cumin
• salt and pepper, to taste

DIRECTIONS:

1. In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

TIPS:

• Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.
• If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.

source allrecipes