Chopped Greek Salad Recipe

This recipe for chopped Greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a Greek lemon and herb vinaigrette. A quick and easy main course or side dish!

Ingredients

2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)

1 can of chickpeas drained and rinsed

1 cup of finely diced red or yellow bell pepper

1 1/2 cups of halved cherry tomatoes

1/4 cup minced red onion

1/2 cup halved kalamata olives

1/2 cup crumbled feta cheese

1/4 cup of chopped parsley

For the dressing:

1/4 cup olive oil

1 teaspoon dijon mustard

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon dried oregano

salt and pepper to taste

Instructions

For the dressing:

1. Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.

For the salad:

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