Chickpea Greek Salad Bowl

Here’s a delicious recipe for a Chickpea Greek Salad Bowl:

Ingredients:

For the Salad:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 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
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

For Serving:

• 4 cups cooked quinoa or couscous

Instructions:

1. Prepare the Chickpeas:
   • Preheat the oven to 400°F (200°C).
   • Place the chickpeas on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
   • Roast the chickpeas in the oven for about 20 minutes or until they are golden and crispy. Set aside.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper. Set aside.
3. Assemble the Salad:
   • In a large mixing bowl, combine the roasted chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
4. Drizzle with Dressing:
   • Pour the dressing over the salad ingredients and gently toss everything together until well combined.
5. Serve:
   • Divide the cooked quinoa or couscous among four bowls.
   • Top each bowl with a generous portion of the chickpea Greek salad.
6. Garnish and Enjoy:
   • Garnish with additional feta cheese and fresh parsley if desired.
   • Serve immediately and enjoy your nutritious and flavorful Chickpea Greek Salad Bowl!

This Chickpea Greek Salad Bowl is not only delicious but also packed with protein, fiber, and a variety of vibrant flavors. Feel free to customize the recipe by adding your favorite vegetables or adjusting the dressing to suit your preferences.