Tossed organic chickpeas, crisp bell peppers, English cucumbers, red onion, and sumac lemon-oregano vinaigrette.
Ingredients
2 cans (15 oz) chickpeas rinsed
1 bell pepper diced
1 English cucumber diced
1/2 red onion minced
1/3 cup olive oil
2 tbsp fresh lemon juice
1 tbsp dried oregano
Instructions
Rinse and drain canned organic chickpeas; pat dry thoroughly with a paper towel.
Toss chickpeas with olive oil, cumin, smoked paprika, and sea salt, then lightly roast or use raw.
In a large mixing bowl, combine diced cucumbers, cherry tomatoes, kalamata olives, and fresh mint.
Whisk together lemon juice, Dijon mustard, red wine vinegar, and extra virgin olive oil.
Combine chickpeas with fresh vegetables, toss with lemon dressing, and fold in crumbled feta.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Rinse and drain canned organic chickpeas; pat dry thoroughly with a paper towel.
Toss chickpeas with olive oil, cumin, smoked paprika, and sea salt, then lightly roast or use raw.
In a large mixing bowl, combine diced cucumbers, cherry tomatoes, kalamata olives, and fresh mint.
Whisk together lemon juice, Dijon mustard, red wine vinegar, and extra virgin olive oil.
Combine chickpeas with fresh vegetables, toss with lemon dressing, and fold in crumbled feta.
