Mediterranean Chickpea Salad

Yield: 4 servings


400mL chickpeas, drainer and rinsed

1 cup roasted red peppers, chopped

½ cup marinated artichoke hearts, chopped

1 cup sliced Kalamata olives, from a jar

1 green pepper, chopped

1/3 cup sun-dried tomatoes, chopped

½ cup red onion

1 cup feta cheese, cubed


1. Combine all of the ingredients in a large bowl. Stir using a wooden spoon until all of the vegetables are combined.

2. Add the cubed feta cheese and stir gently until the cheese is mixed well with the ingredients.

3. Place into a refrigerator to cool the salad and serve chilled.

Tips: This salad can be stored for up to 3 days.