Ingredients
- 2 cups of quartered, sliced cucumber (I prefer persian or english cucumbers)
- 1 can of chickpeas, drained and rinsed
- 1 cup of finely diced red or yellow bell pepper
- 1 and ½ cups of halved cherry tomatoes
- ¼ cup minced red onion
- ½ cup halved kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup of chopped parsley
- For the dressing:
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- salt and pepper to taste
Recipe Description
A colorful and refreshing salad full of fresh vegetables, cucumbers, feta cheese, yellow bell peppers, red onion, cherry tomatoes, chickpeas, olives and herbs, all tossed in a greek style lemon and herb vinaigrette. The perfect light lunch or side dish for any occasion. It’s also gluten free and you can omit the cheese to make it vegan.
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