Ingredients
- 2 (15 oz.) cans chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1/4 cup red onion, diced
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper or yellow bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1/4 cup crumbled Athenos Tradtional fat free feta, optional garnish
- 1/4 cup finely chopped parsley-garnish
Dressing Ingredients:
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
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- Place all salad ingredients ( except for the feta cheese and parsley) into a large bowl. Toss to combine.
- In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper.
- Pour the dressing over the top. Toss to combine. Let it marinate in the refrigerator for at least 30 minutes.
- When ready to eat, garnish with feta cheese and fresh chopped parsley, if desired.
- Store any leftovers in an airtight container in the fridge for up to 3-5 days.
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Makes 7 ( 1 cup) servings
1 WW Point® per serving with or without fat free feta
Notes
Smartpoints: GREEN: 2 Smartpoints per servigng BLUE/PURPLE: 1 WW SmartPoint® per serving with or without fat free feta