Mediterranean Chickpea Salad (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 tablespoons red wine vinegar.
03 -
1 teaspoon dried oregano.
04 -
1/2 teaspoon kosher salt.
05 -
1/4 teaspoon black pepper.
06 -
2 (15 oz) cans chickpeas.
07 -
12 oz marinated artichoke hearts.
08 -
1 pint cherry tomatoes, halved.
09 -
2 Persian cucumbers, sliced.
10 -
2/3 cup Kalamata olives, halved.
11 -
4 scallions, sliced.
12 -
2 tablespoons fresh mint.
13 -
6 oz feta cheese, crumbled.
# Instructions:
01 -
Whisk olive oil, vinegar, oregano, salt and pepper in large bowl.
02 -
Add chickpeas, artichokes, tomatoes, cucumbers, olives, scallions and mint. Toss to coat.
03 -
Add feta, toss gently. Season to taste with salt and pepper.
# Notes:
01 -
Keeps 5 days refrigerated.
02 -
Serve cold or room temperature.
03 -
Can omit feta for vegan version.