Recipe and Photo from www.simplywhisked.com

A colorful, plentiful salad to complement any outdoor barbecue.

For the Dressing:

1/2 cup Olive Oil

1/4 cup lemon juice

1/3 cup chopped fresh parsley

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

 

For the Salad:

3 cups chickpeas, drained and rinsed

2 cups halved cherry tomatoes

1 cucumber, seeded & chopped

1 red bell pepper, chopped

1 small red onion, finely chopped

1/2 cup sliced black olives

1 cup crumbled feta

 

Instructions:

1. In a medium bowl, whisk together dressing ingredients
2. Combine all salad ingredients in a large bowl.
3. Add the dressing to the salad bowl, and stir to combine.
4. Allow salad to site for at least 10 minutes in the refrigerator for the flavours to come together. Serve cold.