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Chickpea Salad


  • 1 1/2 cups canned (or precooked) chickpeas
  • 1 red bell pepper, seeded and chopped
  • 1 small cucumber, chopped
  • 1/4 c thinly-sliced red onion
  • 1/2 cup crumbled feta cheese
  • 3 Tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Chopped fresh oregano, parsley, mint, dill; or a combination
  • Salt & pepper

Drain chickpeas of any liquid and rinse, set aside. In a large bowl, combine oil, vinegar, herbs and salt and pepper. Add chickpeas and vegetables, toss to combine. Fold in cheese. Serve chilled or at room temperature.

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