Greek Chickpea Salad

I may be a slightly obsessed with this. I tend to forget to eat or don’t want to spend the time cooking myself something mid day so this protein packed ‘salad’ works great for a quick bite to curb my hunger during heavy work days on the farm.

1 can chickpeas, drained & rinsed

1 can black beans, drained & rinsed

3 roma tomatoes, chopped

3 mini cucumbers, chopped

¼ red onion, diced

1 cup-ish kalamata olives, chopped

½ cup feta, crumbled

½ cup banana peppers, chopped

Dressing:

1 TBS greek seasoning

1 lemon, juiced

2 TBS olive oil

1 TBS red wine vinegar

2 TBS banana pepper juice

salt to taste

1. Mix dressing together, set aside.

2. Mix all other ingredients together.

3. Mix dressing into salad ingredients and allow to rest in the refrigerator for a couple hours.

4. Enjoy alone or with tortilla chips.

5. Store in air tight container in the refrigerator.