greek chickpea chopped salad

Name: greek chickpea chopped salad
Ingredients: 2 small cloves garlic; 2 tablespoons red wine vinegar or freshly-squeezed lemon juice; 2 tablespoons extra-virgin olive oil; 2 teaspoons Dijon mustard; 2 teaspoons dried oregano; kosher salt and freshly-ground black pepper; 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry; 1/2 pint cherry tomatoes, halved; 1 large or 2 small bell peppers, diced; 2 Persian cucumbers, diced; 1/4 small red onion, sliced; 1/3 cup pitted kalamata olives, sliced; 4 ounces feta cheese, diced; thinly sliced romaine (optional)

Prepare to fall in love with this greek chickpea chopped salad, aka the second recipe in my new chickpea salad series. (This Italian version was the first to go live!). What’s great about this one is how versatile it is. You can eat it straight from the container, pile it atop romaine, or stuff it into a pita with hummus. It would also be a great served alongside falafel! …