Directions
- 1In a large mixing bowl, whisk together olive oil, ½ lemon juice, 2 Tbsp red wine vinegar, 2 minced garlic cloves, 1 tsp salt, 1 tsp dried oregano, 1 tsp Dijon mustard, and black pepper to taste.
- 2Add 1 can of drained and rinsed chickpeas, 1 cup of kidney beans, 1 diced English cucumber, 1 diced bell pepper, 1 cup of quartered cherry tomatoes, ½ diced red onion, ¾ cup of crumbled feta cheese, and ½ cup of sliced Kalamata olives to the bowl.
- 3Toss everything together.
- 4Refrigerate for at least an hour and stir before serving.
Ingredients
- 0.25 cup olive oil
- 0.5 lemon
- 2 Tbsp red wine vinegar
- 2 garlic cloves
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dijon mustard
- 0 black pepper
- 1 can chickpeas
- 1 cup kidney beans
- 1 english cucumber
- 1 bell pepper
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.75 cup feta cheese
- 0.5 cup kalamata olives
Equipment
mixing bowllemon juicergraterwhisk
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