Greek Chickpea Salad (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 (15 ounce) cans chickpeas, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced 1 (15 ounce) can black olives, drained and chopped 1 ounce crumbled feta cheese 1/2 cup Italian salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper

Instructions

In a salad bowl combine the chickpeas, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic, salt and pepper. Toss together so that everything is coated with dressing, cover and refrigerate 2 hours before serving. 

Serving Size

Serves 8.

Notes

This is a delightful salad that is the perfect combination of crunch and taste.

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