This is a quick salad to mix up and is quite tasty!
It is very filling and makes about 2 servings. I add extra black beans or different kinds of peppers or tomatoes when I make it. Often it's a great dressing to use on any mix of vegetables. This recipe was inspired by the Ultimate Greek Chopped Salad from the Garden Grazer.
- 4-5 small tomatoes
- 1 cucumber
- 1 large pepper (yellow, red, or orange)
- 1 small red onion
- 15 oz can chickpeas, rinsed and drained
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1/4 tsp salt
Mix the dressing and set aside, then chop the whole ingredients and combine them all in a bowl with the dressing. Serve immediately or refrigerate one hour.