1 can chickpeas, drained and rinsed
6 oz. or so dry pasta of your choice, cooked per package
1 medium cucumber, chopped
1 bell pepper, chopped (I used orange for color)
2 tomatoes chopped
1/2 red onion, thinly sliced or chopped
1/2 c. chopped kalamata olives
1/2 -3/4 c. crumbled feta
1/3 c. fresh parsley, chopped
salt and pepper
Lemon-parsley Vinaigrette
1/2 c. EV olive oil
1/4 c. White wine vinegar
1 T. lemon juice
1 t. freshly chopped parsley
Mix the dressing and add to the salad. Toss to combine.
No comments:
Post a Comment