Easy Chickpea Salad - cooking recipe

Ingredients
    Salad:
    1 (10 ounce) basket cherry tomatoes, halved
    1 large cucumber, diced
    1 red bell pepper, cut into thin strips
    2 scallions, or more to taste, finely chopped
    1 (15.5 ounce) can chickpeas, drained and rinsed
    1 (4 ounce) container crumbled feta cheese
    Dressing:
    3 tablespoons balsamic vinegar
    1 1/2 tablespoons dried basil
    1 tablespoon olive oil
Preparation
    Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
    Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
    Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

Leave a comment