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Greek Chickpea Salad (dairy)

Eileen Goltz | Not Listed

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


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


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.