Yield: Serves 3
- 2 cups cooked chickpeas, drained
- 2 green onions, sliced
- 1 large orange bell pepper, diced
- 1 garlic clove, minced
- 8-10 fresh mint leaves, chopped
- 1 cup sliced green olives
- 2 tablespoons olive oil
- juice of 1 lemon
- pinch of dried oregano
- crumbled feta cheese
- salt & pepper to taste
Combine all the ingredients together except the feta cheese and toss well. Taste and adjust the seasoning.
Refrigerate at least one hour before serving. Sprinkle feta cheese over the salad and serve. Chickpea salad is full of flavor and great served as a main dish or side dish.