This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette.
2cupsof quartered sliced cucumber(I prefer persian or english cucumbers)
1can of chickpeasdrained and rinsed
1cupof finely diced red or yellow bell pepper
1 1/2cupsof halved cherry tomatoes
1/4cupminced red onion
1/2cuphalved kalamata olives
1/2cupcrumbled feta cheese
1/4cupof chopped parsley
For the dressing:
1/4cupolive oil
1teaspoondijon mustard
2tablespoonsred wine vinegar
1tablespoonlemon juice
1/4teaspoongarlic powder
1/4teaspoononion powder
1/2teaspoondried oregano
salt and pepper to taste
Instructions
For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.