Two 15-ounce cans chickpeas, drained and rinsed
1/4 cup chopped Italian parsley
2/3 cup chopped bell pepper (mix red/yellow/orange)
3/4 cup halved grape tomatoes
3 green onions, sliced
12 kalamata olives, sliced in half
1/3 cup crumbled feta cheese
4 tablespoons extra-virgin olive oil
2 tablespoons plain yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced
1/4 teaspoon cumin
salt and pepper, to taste
In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.
Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.
If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.