Talk about a dish that checks ALL the boxes!
We love this salad as much as a hearty, satisfying lunch as we do a refreshing side dish for any meal! A quick homemade vinaigrette is tossed with halved cherry or grape tomatoes and canned chickpeas (providing a great source of vegetarian protein).
We’ve added crumbled feta here, but you can use whatever cheese you like or have on-hand – fresh mozzarella balls, sliced halloumi or cubed cheddar all work! And feel free to add fresh herbs too if you have them!
Chickpea and Tomato Salad:
- 2 teaspoons dried oregano
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra version olive oil
- Salt and pepper
- 1 can chickpeas, rinsed and drained
- 1 pint cherry or grape tomatoes, halved
- 8-oz block feta cheese, crumbled
Place the oregano and lemon juice in a medium bowl; whisk to combine. While continuously whisking, add the oil in a steady stream. Whisk till dressing is emulsified and season to taste with salt and pepper.
Add the chickpeas, tomatoes and cheese and gently toss to coat. Serve cold or at room temperature.
