Chickpea Mediterranean (Print Version)
# Ingredients:
01 -
12 oz marinated artichoke hearts.
02 -
1 teaspoon dried oregano.
03 -
4 scallions, sliced.
04 -
2 tablespoons olive oil.
05 -
2 tablespoons red wine vinegar.
06 -
¼ teaspoon black pepper.
07 -
½ teaspoon kosher salt.
08 -
2 cans (15 oz each) chickpeas, drained.
09 -
⅔ cup Kalamata olives, halved.
10 -
2 Persian cucumbers, sliced.
11 -
6 oz feta cheese, crumbled.
12 -
2 tablespoons fresh mint.
13 -
1 pint cherry tomatoes, cut in half.
# Instructions:
01 -
Stir together the oil, vinegar, oregano, salt, and pepper in a big bowl. Make sure it's all mixed up.
02 -
Toss in the chickpeas, cucumbers, olives, artichokes, scallions, tomatoes, and mint. Stir everything so it's all covered in the dressing.
03 -
Gently mix in the feta. Taste it, and add more salt or pepper if you want.
# Notes:
01 -
Stays fresh up to 5 days in the fridge.
02 -
You can serve it cold or at room temperature.
03 -
To keep it vegan, skip the feta.