| 2 (15-oz.) can chickpeas, drained and rinsed | |
| 1 medium cucumber, chopped | |
| 1 bell pepper, chopped | |
| 1/2 red onion, thinly sliced | |
| ¼ c. Peruvian or peppadew peppers | |
| 1/2 c. chopped Kalamata olives | |
| 1/2 c. crumbled feta | |
| Kosher salt | |
| Freshly ground black pepper | |
| 1/2 c. extra-virgin olive oil | |
| 1/4 c. white wine vinegar | |
| 2 tbsp. lemon juice | |
| 1 tsp. garlic, minced | |
| 2 tbsp. freshly chopped parsley | |
| 1/4 tsp. red pepper flakes | |
| Himalayan salt | |
| Freshly ground black pepper |
Savor the vibrant flavors of a Mediterranean Chickpea Salad, tossed with a zesty Lemon Parsley Vinaigrette for a refreshing and nutritious dish.
| 1. | In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, Peruvian peppers, olives, and feta. Season with salt and pepper. |
| 2. | For the vinaigrette, combine olive oil, vinegar, lemon juice, garlic, parsley, and red pepper flakes. Whisk until well combined. If desired, season with salt and pepper. |
| 3. | Dress salad with vinaigrette just before serving, enjoy! |
