Perfect for a light lunch or a dinner side, this chickpea salad has briny olives, tangy feta, and marinated artichoke hearts which bring zesty Mediterranean flavors to your table.
Preparation Time
10 mins
Total Time
10 mins
Calories
421 Calories
Recipe Instructions
Step 1
Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
Step 2
Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.
Ingredients
¼ cup olive oil
1 tablespoon dried oregano
¼ cup red wine vinegar
1 tablespoon chopped garlic
3 ounces crumbled feta cheese
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (15 ounce) can chickpeas, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can small black olives, drained
1 ½ ounces non-pareil capers, rinsed and drained
1 (10 ounce) jar dolmas (grape leaves), drained and rinsed (Optional)
