Greek Chickpea Salad


  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • ½ English cucumber, peeled and chopped
  • 1 pint cherry or grape tomatoes, halved
  • ½ red onion, sliced (Tip: To take the “bite” out of raw onion, soak sliced onion in ice water for 10 minutes, and then drain.)
  • ¼ cup kalamata olives, pitted and sliced
  • ¾ cup crumbled reduced-fat feta cheese
  • 1 19-oz. can chickpeas, rinsed and drained
  • Greek vinaigrette (see recipe below)


  1. In a large bowl, toss salad ingredients and vinaigrette. Serves 6-8.

Greek Vinaigrette: 

Whisk 2 Tbs each red wine vinegar, olive oil and lemon juice with 1 tsp minced garlic (1 clove), ½ tsp each dried basil and oregano, and ¼ tsp each sea salt and pepper.

Per serving: 220 calories, 10 g fat (4 g sat, 0 g trans), 502 mg sodium, 5 g fibre, 4 g sugar, 8 g protein


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