Greek Chopped Salad

I used to hate all salads. I did not like how the lettuce seemed to take over the flavor of the other ingredients. The only way I would eat them is pouring ranch dressing on top, and then I would just eat the pieces of lettuce with the most dressing and leave the rest on my plate. Then one day, I went to Panera Bread with my family and thought " maybe I'll give Greek salad a try." So I did. And from that day on I was in love with Greek salads. A couple of nights ago, I helped my mom make a Greek chopped salad. I loved the combination of flavors and I enjoyed how easy it was to make a delicious recipe. The chickpeas in the recipe give it an oompf and the vegetables give it a crunch and make it filling and tasty. I hope by trying this recipe you will also fall in love with Greek salads.

🥗Greek Chopped Salad🥗

Adapted from Budget Bytes

Ingredients

1 medium cucumber, diced

1 medium tomato, diced

1 red bell pepper, diced

1 small red onion, diced

1/4 bunch parsley, leaves only, roughly chopped

1 (15-oz) can chickpeas, drained and rinsed

2 ounces feta cheese, crumbled

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/4 teaspoon salt

1 clove garlic, minced

1/4 cup black olives

Directions

1. In a large bowl combine the cucumber, tomato, bell pepper, onion, and parsley. Toss to combine. Add the chickpeas and mix.
2. In a small bowl, combine the olive oil, oregano, salt, and garlic, and whisk until combined.
3. Pour the dressing over the vegetables, toss to coat, and add the olives and sprinkle the feta on top.