Spiced Chickpea Greek Salad Recipe


2 tablespoons fresh lemon juice ½ teaspoon oregano ½ teaspoon cumin 1 small garlic clove, minced

2 tablespoons olive oil ½ teaspoon salt 1 (15.5-ounce) can chickpeas, drained For the salad dressing 3 tablespoons red wine vinegar

1 teaspoon Dijon mustard ½ teaspoon dried oregano ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil For the salad 1 head romaine lettuce, rinsed, dried, and chopped

1 mini cucumber, cut lengthwise and sliced ¼-inch thick 1 bell pepper, sliced into ¼-inch thick strips ¼ red onion, thinly sliced


1. Put all of the ingredients for the chickpeas in a bowl and stir to mix. Let the chickpeas sit in the marinade while you get the other items ready. 

2. Put everything for the salad dressing except the oil into a bowl and whisk it until everything is mixed together.

3. Slowly add the oil while mixing, and keep going until the dressing is smooth. (You can also follow the same steps with a small blender.) Put the cabbage, cucumbers, peppers, onion, and feta (if you're using it) that have been prepared in a big bowl.

4. Mix the salad items with the chickpeas that have been marinated and as much salad sauce as you want. The chickpea salad will be served in two bowls.