Ingredients
Salad:
15 oz (1 can) Chickpeas, drained & rinsed
1 Large Bell Pepper, chopped
1 English Cucumber, chunked
1 Pint Cherry Tomatoes, halved
½ Red Onion, diced
½ Cup Kalamata or Black Olives, chopped
½ Cup Crumbled Feta (optional)
2 Tbsp Fresh Oregano
2 Tbsp Fresh Thyme
¾ Cup Chopped Brined Artichokes
Salt & Pepper
Dressing:
¼ Cup Olive Oil
2–3 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
1 Tbsp Honey (or maple syrup)
1 Garlic Clove, minced
1 Tsp Dried Oregano
Salt & Pepper
Instructions
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Combine all salad ingredients in a large bowl.
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Whisk dressing ingredients together and pour over salad.
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Toss to coat, taste, and adjust seasoning.
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Serve immediately or chill for a refreshing cold salad.
Notes
- Vegan: Skip feta and use maple syrup instead of honey.
- Substitute: Any tomatoes or peppers work; white onion can replace red.
- Storage: Refrigerate in an airtight container up to 5 days. Avoid freezing.