Serves 1
Directions
- 1Chop the cucumber.
- 2Chop the red bell pepper.
- 3Halve the orange cherry tomatoes.
- 4Combine the olive oil, red wine vinegar, lemon juice, dijon mustard, garlic powder, dried oregano, salt, and black pepper in a glass.
- 5Whisk the ingredients together for the vinaigrette.
- 6Combine the cucumbers, red and yellow bell peppers, and chickpeas in a bowl.
- 7Add the pepperoncini peppers, feta cheese and the vinaigrette.
- 8Mix all of the ingredients together.
Ingredients
- 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
- 1.5 cups diced cucumber
- 1.5 cups diced bell pepper
- 1 cup halved cherry tomatoes
- 0.5 cup pitted olives, roughly chopped (kalamata, castelvetrano, etc)
- 0.33 cup chopped pepperoncini peppers
- 0.5 cup crumbled feta cheese (regular or vegan)
- 0.5 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
Related recipes
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad
Naughty Salad
Greek · Salad35m
Hot Honey Feta Pasta Salad
Greek · Salad10m
WATERMELON + CHERRY SALAD
Greek · Salad
New Salad
Greek · Salad