114-ounce canlow sodium chickpeasdrained and rinsed
1cucumberdiced
1cupcherry tomatoessliced
1/4cupkalamata olives
1/4cupred onionsliced
1/2cupfeta cheeseor see note below for a vegan feta cheese recipe
For the Red Wine Vinaigrette Dressing
1/2cupolive oil
1/2cupred wine vinegar
3clovesgarlicpressed
1teaspoonsugar
1/2teaspoondried oregano
1/2teaspoondried basil
Prevent your screen from going dark
Instructions
In a large serving bowl, add all the salad ingredients and toss well to combine.
To make the dressing, add all the red wine vinaigrette ingredients to a mason jar (or other air tight container) and seal the lid. Shake vigorously until ingredients are well mixed and dressing is combined.
Pour the salad dressing over the salad just before serving. Garnish with extra kalamata olives and feta cheese. Enjoy!