Sunday, September 11, 2016

Fresh Summer Chop Salad

Nothing like a refreshing Summer Chop Salad.

1 (15 oz.) can chickpeas, drained & rinsed

1/4 red onion, slivered

1 yellow bell pepper, seeded & chopped

1 orange bell pepper, seeded & chopped

1 green bell pepper, seeded & chopped

2 cups grape tomatoes, sliced

2-4 small English cucumbers, chopped

4 stalks celery, sliced

1/3 cup Kalamata olives,
4 oz. feta cheese, cubed

Dressing Ingredients:

1/4 cup extra virgin olive oil

juice of 2 fresh lemons

2 cloves garlic, minced

2 tbsp. fresh parsley leaves, chopped

sea salt & pepper to taste

Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.

Thanks to Rachel

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