Mediterranean Chickpea Salad

Servings: 1 Time: 15 minutes

Ingredients

For the Salad:

• 2 cans (15 ounces each) chickpeas, drained and rinsed

• 1 cucumber, diced

• 1 red bell pepper, diced

• 1/2 cup Kalamata olives, pitted and sliced

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup extra-virgin olive oil

• 1 tablespoons red wine vinegar (optional)

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

Directions

1. Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly under cold running water. You can also remove the skins from the chickpeas for a smoother texture, but this step is optional.

2. Chop the Vegetables:

• Dice the cucumber and red bell pepper.

• Slice the Kalamata olives.

3. Make the Dressing:

• In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Taste the dressing and adjust the seasoning as needed. You can add more vinegar for extra tang or more olive oil for a milder flavor. (some find vinegar can increase their reflux while others find it does not bother them, so use based on how your body reacts to it)

4. Combine Ingredients:

• In a large salad bowl, combine the chickpeas, cucumber, red bell pepper, Kalamata olives, and crumbled feta cheese.

5. Add Dressing:

• Pour the dressing over the salad ingredients. Gently toss everything together to ensure the salad is evenly coated with the dressing.

6. Garnish:

• Sprinkle fresh parsley over the top of the salad for a burst of color and freshness.

7. Chill and Serve:

• Cover the salad bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad can be made in advance and stored in the fridge for several hours or overnight. Before serving, give it a gentle toss to recombine the ingredients.

8. Enjoy!