Greek Salad with Chickpea Croutons

Ingredients

• 1 large Cucumber
• 2 large Tomato
• 1/2 medium Red onion
• 1/2 cup Kalamata olives
• 1 medium Green bell pepper
• 1 can (15oz) Canned chickpeas
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Red wine vinegar
• 1/2 cup Feta cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Drain and rinse chickpeas. Toss with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper.
2. 2Spread chickpeas on a baking sheet and bake for 20-25 minutes, or until crispy.
3. 3While chickpeas are baking, chop cucumber, tomatoes, red onion, bell pepper, and olives.
4. 4In a large bowl, combine chopped vegetables and olives. Add red wine vinegar and the remaining 2 tbsp olive oil. Toss to combine.
5. 5Top salad with crispy chickpea croutons and feta cheese (optional).

Substitutions

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