A delicious summer side dish that's easy to make ahead and will last for up to 5 days in the fridge (if you don't eat it all). You can add chopped cooked chicken to make it an excellent lunch meal, or serve as a side dish for any Greek flavoured meat. We particularly enjoy serving with Greek Grilled Chicken, or Pork Souvlaki Skewers.
Prep Time 10 minutesminutes
Cook Time 3 hourshours9 minutesminutes
Author loveonaplate
Ingredients
1 1/2cupschick peasrinsed and well drained
1cupcherry tomatoeshalved
1whole red pepperdiced
1/2large red oniondiced
1large english cucumbercut into bite sized pieces
1/4cupfeta cheesecrumbled
1/2cupItalian parsleychopped
*** Greek Vinaigrette***
2TablespoonsExtra Virgin Olive Oil
1/4cupBalsamic Vinegar
2teaspoonslemon juice
1teaspoonDijon Mustard
1teaspoondried oreganoor 2 tsp fresh if you have it
Salt and Pepper to taste
Instructions
In a large mixing bowl combine chickpeas, tomatoes, red pepper, red onion, cucumber, parsley and Feta Cheese. Toss well.
In a small bowl combine all dressing ingredients, whisk to combine.
Pour dressing over chickpea mixture, taste for seasoning, adjust as needed.
Notes
We don't love cherry tomatoes, do often leave them out. I do like adding in Sun-dried tomatoes instead.