vegetarian | gluten free | nut free | soy free | egg free

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

¼ c olive oil

¼ c red wine vinegar

.25oz fresh oregano, leaves chopped

½ tsp sea salt

½ tsp ground black pepper

2 cloves garlic, minced

For the salad:

2 cans chickpeas, drained & rinsed

4 oz crumbled feta cheese

¼ c pitted, mixed olives, halved

½ (8oz) jar roasted red peppers , drained & chopped

For serving:

1 (5-7oz) bag salad greens, any variety

Wisk ingredients for salad dressing at the bottom of a large bowl.

Add chickpeas, feta, olives & peppers, toss to coat.

Store in the fridge for easy scooping over greens!

Serves 4