Summer Greek Chickpea Salad

Name: Summer Greek Chickpea Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 medium cucumber (diced); 300 grams cherry tomatoes; 2 avocados (diced); 1 sweet pepper (diced (red or yellow)); ¼ red onion (finely minced); 450 grams cooked or canned chickpeas, drained and rinsed; 1 handful fresh oregano (minced); Juice of a lemon (~¼ cup); 60 ml olive oil, extra virgin; ½ teaspoon sea salt; ½ teaspoon pepper; ¼ teaspoon dijon mustard; ¼ teaspoon maple syrup (or honey)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

greek chickpea salad vegan greek salad

Step 1

Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl.

Step 2

To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.

Step 3

If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.

Summer Greek Chickpea Salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Ingredients

Instructions

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