Related Categories
Never Miss a Recipe!
Sign up to get fresh recipe ideas and so much more.
PREP TIME
15 min
TOTAL TIME
30 min
YIELD
4-6 servings
What You Need
For the salad:
-
1 can chickpeas, drained and rinsed very well
-
1 to 1½ cups celery, finely diced (about 2 to 3 stalks)
-
½ cup cherry tomatoes, halved or chopped
-
2 Persian cucumbers, diced
-
2 tablespoons red onion, very finely diced
-
6 to 8 Kalamata olives, sliced
-
3 pepperoncini peppers, chopped
-
¼ cup fresh parsley, chopped
-
1 cup arugula, lightly chopped
-
⅓ cup feta cheese, crumbled
For the dressing:
-
2 tablespoons olive oil
-
2 tablespoons lemon juice
-
1 tablespoon pepperoncini brine
-
½ teaspoon dried oregano
-
Black pepper, to taste
-
Optional: ¼ teaspoon cumin
-
Optional: 1 teaspoon lemon zest
Make It
Share
