One afternoon I was searching through the cupboards for something (anything) to eat for lunch. My eyes landed on a jar of Kalamata olives, and I was inspired! I’ve always loved the combination of Greek flavors, such as tomatoes, olives, and feta cheese. Little did I know, my kids would love it also. As I was making it, they were asking if they could try it. Once they tried it, they were as hooked as I was. Now they ask me to make this salad all the time. You can eat it on its own for a quick easy lunch, or serve it as a side dish for dinner. If you want to go vegan, simply omit the feta cheese. Believe me, it will still taste great.
1 large (25oz) or 2 small (15oz) cans of no salt added chickpeas
8 ounces grape tomatoes
8 ounces pitted whole Kalamata olives
1 large cucumber (seedless preferred)
½ cup crumbled feta cheese
1 tablespoon fresh minced garlic
1 teaspoon salt
¼ cup Wildtree Roasted Garlic Grapeseed Oil or extra virgin olive oil
¼ cup balsamic vinegar
Drain and rinse chickpeas, and toss into a large bowl. Wash and halve grape tomatoes, and put into bowl with chickpeas. Wash cucumber and dice into small bite-size cubes. Toss cucumbers into bowl with chickpeas and tomatoes. Drain the olives and add to bowl as well. Add in the remaining ingredients and gently toss until salad is completely coated with dressing. Taste and adjust salt level accordingly.
Simple Vegan Alternative: Make it a vegan meal by simply omitting the feta cheese and adding 2 cups of cooked quinoa.