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Recipes

Greek Chickpea Salad

INGREDIENTS

  • 15 ounce can chickpeasrinsed and drained (Goya)
  • 2 cups diced Persian cucumber
  • 1 green bell peppersliced
  • 1 1/3 cups grape tomatoeshalved
  • 20 kalamata or gaeta olives
  • 1/4 cup red onionsliced lengthwise
  • 4 ounces fresh fetasliced thick
  • Dressing:
  • juice of 2 fresh lemons
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh oregano leavesminced
  • 1/4 teaspoon kosher salt
  • freshly ground black pepperto taste

INSTRUCTIONS

  • In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
  • In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  • Serve about 1 1/2 tablespoons dressing with each salad.