Chickpea, Cherry Tomato, and Feta Salad
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
- Total Time:
- Servings: 1
Source: Everyday Food, January/February 2003
- 1/4 cup canned chickpeas
- 1/2 cup quartered cherry tomatoes
- 1/4 cup crumbled feta
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1/8 teaspoon salt
- Ground pepper
Rinse and drain chickpeas.
In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.