#eattherainbow
GREEK CHICKPEA SALAD
• 2 (15 oz) cans organic chickpeas, drained & rinsed
• 1 medium cucumber , quartered & chopped
• 1 green pepper , seeded & chopped
• ½ red onion , thinly sliced
• 1 pint cherry tomatoes , quartered
• ½ cup kalamata olives pitted & diced
• 1 avocado , diced
• ½ cup flat-leaf parsley , finely chopped
• ¼ cup fresh mint , finely chopped
DRESSING:
• ¼ cup olive oil
• Juice of 2 lemons
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 2 teaspoons dried oregano
• 1 garlic clove , crushed
• Salt & pepper to taste
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