Ingredients and Weight:
- Garbanzo beans (chickpeas), canned, 4 cups (16 ounces)
- Red onion, small, 1 (6 ounces)
- Cherry tomatoes, halved, 2 cups (8 ounces)
- Bell pepper, any color, chopped, 1 (10 ounces)
- Cucumber, chopped, 1 (12 ounces)
- Feta cheese, crumbled, 1 cup (4 ounces)
- Kalamata olives, pitted, 1/2 cup (2 ounces)
- Red wine vinegar, 1/4 cup (2 ounces)
- Olive oil, 1/4 cup (2 ounces)
- Lemon juice, 2 tablespoons (1 ounce)
- Dried oregano, 1 teaspoon (0.2 ounces)
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1
Preparation Method Steps:
- Drain and rinse the garbanzo beans.
- Chop the red onion, tomatoes, bell pepper, and cucumber into bite-sized pieces.
- In a large bowl, combine the garbanzo beans, red onion, tomatoes, bell pepper, cucumber, feta cheese, and olives.
- In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, and dried oregano.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
- Calories: 360 per serving
- Carbohydrates: 40g
- Protein: 20g
- Fat: 20g
Dish Characteristics:
- Colorful and vibrant
- Refreshing and flavorful
- Hearty and satisfying
- Versatile and can be customized to taste
User Comments:
- "This salad is so delicious and refreshing! The combination of flavors is perfect."
- "I love how easy it is to make. It's perfect for a quick and healthy lunch or dinner."
- "This salad is perfect for summer picnics or potlucks."
Special Precautions and Tips:
- If you have any allergies, be sure to check the ingredients list carefully.
- If you don't have any red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.
- To add a bit of spice, you can add a pinch of red pepper flakes to the dressing.
- To make this salad ahead of time, prepare the salad without the dressing. When ready to serve, toss with dressing.
