Greek Chickpea Salad with Feta & Herbs - Eat the Gains

Name: Greek Chickpea Salad with Feta & Herbs - Eat the Gains
Ingredients: 2 15-ounce cans chickpeas, rinsed and drained ((about 3 1/2 cups)); 1 heaping cup cherry tomatoes, quartered ((175 grams)); 1 heaping cup diced cucumber ((130 grams)); 1/2 cup diced red onion ((60 grams)); 1/2 cup Kalamata olives, halved or quartered ((70 grams)); 1 14-ounce can quartered artichoke hearts, halved; 1/2 heaping cup crumbled feta ((2 1/2 ounces)); 1/4 packed cup fresh dill, roughly chopped; 1/4 packed cup fresh parsley, roughly chopped; 1/4 packed cup fresh mint, roughly chopped; salt and pepper, to taste; 1 1/2 tablespoons red wine vinegar; 1 1/2 tablespoons lemon juice; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; salt and pepper, to taste

"Healthy and flavor-packed greek chickpea salad with veggies, olives, feta, and fresh herbs tossed in a simple homemade greek dressing...."

INGREDIENTS

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2 15-ounce cans chickpeas, rinsed and drained ((about 3 1/2 cups))

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1 heaping cup cherry tomatoes, quartered ((175 grams))

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1 heaping cup diced cucumber ((130 grams))

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1/2 cup diced red onion ((60 grams))

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1/2 cup Kalamata olives, halved or quartered ((70 grams))

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1 14-ounce can quartered artichoke hearts, halved

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1/2 heaping cup crumbled feta ((2 1/2 ounces))

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1/4 packed cup fresh dill, roughly chopped

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1/4 packed cup fresh parsley, roughly chopped

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1/4 packed cup fresh mint, roughly chopped

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salt and pepper, to taste

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1 1/2 tablespoons red wine vinegar

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1 1/2 tablespoons lemon juice

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1 tablespoon olive oil

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1 teaspoon dried oregano

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1/2 teaspoon red pepper flakes

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salt and pepper, to taste

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