Crunchy Chickpea Greek Salad

A bright, protein-packed lunch that keeps well.

Ingredients

• 1 can chickpeas, 540 mL, rinsed
• 3 tomatoes, chopped
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 150 g feta, cubed
• 60 mL olive oil
• 30 mL red wine vinegar
• 5 mL dried oregano
• salt and pepper, to taste

Directions

1. Whisk the olive oil, vinegar and oregano into a dressing.
2. Toss the chickpeas, vegetables and feta in a large bowl.
3. Pour over the dressing, season, and chill before serving.