Thanks to the chickpeas, this salad will leave you feeling full and satisfied for hours in a way that leafy greens simply can't! As an added bonus....they're loaded with protein.
INGREDIENTS 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 feta
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 flakes
Kosher salt
Freshly ground black pepper
DIRECTIONS:
In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper.
Dress salad with vinaigrette and serve.