2, 15oz cans chickpeas
1 cup cherry tomatoes, halved or quartered
1 cup diced cucumber, diced
1/4 cup finely chopped red onion
1/3 cup halved pitted kalamata olives
1/2 crumbled dairy-free feta or regular feta
1/2 chop chopped parsley
4 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Freshly ground black pepper, to taste
Place the salad indreients in a bowl and toss. If making ahead of time, you may want to leave out the feta and add it just before serving.
To make the dressing, add all of the ingredients to an air tight container or mason jar. Place the lid on the container and shake vigorously. Pour the dressing on the salad. You may have extra dressing. I typically use ½ – ⅔ of the dressing and keep the rest in the fridge.
The salad keeps in an air tight container in the fridge fro up to five days.
Dressing options: if you don’t feel like making the homemade Greek dressing own, you can use a quality store bought dressing. I recommend Primal Kitchen Greek or Olive oil Vinegar.