Greek Chickpea & Tomato Bowl

Greek · 30 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1 pint cherry tomatoes
• 1 small red onion
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 lemon
• to taste salt
• to taste black pepper

Method

1. Drain and rinse the canned chickpeas; set aside.
2. Chop the cherry tomatoes and red onion into bite-sized pieces.
3. In a large bowl, combine chickpeas, cherry tomatoes, red onion, and chopped parsley.
4. In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
5. Pour the dressing over the chickpea mixture and toss gently to coat.
6. Crumble feta cheese over the top of the salad.
7. Squeeze the remaining lemon juice over the salad for extra flavor.
8. Serve immediately or chill for 10 minutes for a cooler, more refreshing taste.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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