Mediterranean Chickpea Salad

This is one of those salads that’s easy to make ahead. Simply chop all the veggies and store them in the refrigerator until you’re ready to add the dressing. Combine with the dressing and let the salad marinate in the refrigerator while you prepare the rest of your meal. This recipe was shared by Erin Clarke on her website, “Well Plated”.
Prep time: 25 minutes
Servings: 12
Ingredients:
1/2 cup Red Onion (finely diced, about 1/2 small)
2 cans Reduced-Sodium Chickpeas (15-ounce cans, rinsed and drained)
1 1/2 cups Fresh Flat-Leaf Parsley (chopped, about 1 bunch)
1 Red Bell Pepper (chopped)
1 Orange Bell Pepper (or yellow bell pepper, chopped)
1 Green Bell Pepper (chopped)
1/2 Large Seedless Cucumber (chopped, about 2 cups)
1/2 cup Feta (crumbled, about 4 ounces)
3 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Red Wine Vinegar
2 cloves Garlic (minced)
1 1/2 teaspoons Dried Oregano
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Directions:
1. Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
2. Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
3. In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper.
4. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine.
5. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.
Notes:
Store leftovers in the refrigerator for up to 3 days.
Serving ideas: This salad is lovely as is, but to transform it into a main dish, try it stuffed inside pita pockets with hummus and mashed avocado or add grilled chicken and serve it over salad greens with an extra squirt of lemon juice and drizzle of olive oil.