Greek Chickpeas Salad Protein Power Meal

Ingredients

• 1 large English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/2 cup finely diced red onion, soaked in cold water for 10 minutes and drained
• 1 cup crumbled feta cheese (from a block)
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and freshly cracked black pepper to taste

Instructions

1. 1

   Drain and rinse the chickpeas thoroughly. Pat them very dry with a clean kitchen towel or paper towels to remove excess moisture.

2. 2

   In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, a generous pinch of salt, and a few cracks of black pepper until emulsified and slightly thick.

3. 3

   Add the dry chickpeas to the bowl with the dressing. Toss well to coat every chickpea. Let them marinate for 5 minutes while you chop the vegetables.

4. 4

   Add the diced cucumber, halved cherry tomatoes, sliced Kalamata olives, and drained red onion to the bowl. Gently fold everything together with a rubber spatula until evenly distributed.

5. 5

   Fold in the crumbled feta cheese.

6. 6

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust salt and pepper before serving.