Mediterranean Chickpea Salad Recipe

Thanks to the chickpeas, this salad will keep you full for hours. It's satisfying in a way that leafy greens never could be.

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

1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.

3. Dress salad with vinaigrette and serve.

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