Easy Chickpea Salad

Quick and easy salad. Great for barbeques. Use red or yellow bell pepper, whichever you prefer.

INGRIDIENT

1 (10 ounce) basket cherry tomatoes, halved

1 large cucumber, diced

1 red bell pepper, cut into thin strips

2 scallions, or more to taste, finely chopped

1 (15.5 ounce) can chickpeas, drained and rinsed

1 (4 ounce) container crumbled feta cheese

3 tablespoons balsamic vinegar

1 ½ tablespoons dried basil

1 tablespoon olive oil

DIRECTION

Step: 1

Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.

Step: 2

Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.

Step: 3

Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

NUTRITION FACT

Per Serving: 189 calories; protein 7.5g; carbohydrates 24.3g; fat 7.4g; cholesterol 16.8mg; sodium 438.6mg.

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