Debbie's Mediterranean Chickpea Salad with Feta and Cucumber

wellplated.com

I made this

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Servings: YIELD: about 12 cups (8 small or 6 large sides)PREP TIME: 25 minutesTOTAL TIME: 25 minutes

Ingredients

FOR THE SALAD:



1/2 cup finely diced red onion (about 1/2 small)



2 (15-ounce) cans reduced-sodium chickpeas, rinsed and drained



1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)



1 red bell pepper, chopped



1 orange or yellow bell pepper, chopped



1 green bell pepper, chopped



1/2 large seedless cucumber, chopped (about 2 cups)



1/2 cup crumbled feta (about 4 ounces)



FOR THE DRESSING:



3 tablespoons extra-virgin olive oil



3 tablespoons red wine vinegar



2 cloves garlic, minced



1 1/2 teaspoons dried oregano



Chopped fresh mint



Chopped fresh basil



1 teaspoon kosher salt



1/2 teaspoon black pepper

Steps

Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).



Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.



In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.