Recipes

Mediterranean Chopped Salad

Prepare the veggies: Finely chop cucumbers, tomatoes, red onion, and bell peppers into bite-sized pieces. Roughly chop fresh parsley and mint leaves.
Rinse and drain chickpeas: Rinse canned chickpeas under cold water and drain thoroughly to remove excess sodium and liquid.
Make the dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and pepper until emulsified.
Assemble the salad: In a large bowl, combine the chopped vegetables, chickpeas, and herbs. Pour the dressing over the salad and toss gently to coat evenly.
Optional add-ins: For extra protein and flavor, add crumbled feta cheese or diced avocado.
Chill and serve: Refrigerate the salad for at least 20 minutes before serving to let the flavors meld. Toss again just before serving.

Name: Mediterranean Chopped Salad
Ingredients: 1 cup canned chickpeas, rinsed and drained; 1 cucumber, chopped; 1 cup cherry tomatoes, halved; .5 red onion, finely chopped; 1 bell pepper (red or yellow), chopped; .25 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 3 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 garlic clove, minced; 1 tsp dried oregano; Salt and pepper, to taste