Mediterranean Chickpea Salad {Fresh and Healthy}

wellplated.com

Mickey

subheading: FOR THE SALAD:

½ cup finely diced red onion about ½ small

2 cans reduced-sodium chickpeas (15-ounce cans), rinsed and drained

1 ½ cups chopped fresh flat-leaf parsley about 1 bunch

1 red bell pepper chopped

1 orange bell pepper or yellow bell pepper, chopped

1 green bell pepper chopped

½ large seedless cucumber chopped (about 2 cups)

½ cup crumbled feta about 4 ounces

subheading: FOR THE DRESSING:

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

2 cloves garlic minced

1 ½ teaspoons dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

Directions at wellplated.com

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