#mealideas

5 Grain blend, cucumber, red pepper, tomato, and feta.

Sauce is a bit of olive oil, a bit of feta brine, Greek seasoning, and a touch of lemon pepper.

This recipe was made by a friend of mine over Christmas holiday and I really enjoyed it, so I’m excited to be able to have it for lunch this upcoming week.

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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