▢15 oz One Can Chickpeas drained and rinsed
▢1 Large Sweet Pepper or Bell Pepper stems and seeds removed
▢1 English Cucumber halved lengthwise and cut into rough chunks
▢1 Pint Cherry Tomatoes halved
▢½ medium Red Onion diced
▢½ Cup Pitted Black or Kalamata Olives roughly chopped
▢½ Cup Crumbled Feta Cheese
▢2 Tbsp Chopped Fresh Oregano
▢2 Tbsp Fresh Thyme Leaves
▢¾ Cup Brined Artichokes chopped
▢Kosher salt and freshly ground black pepper to taste

For the dressing:

▢¼ Cup Extra Virgin Olive Oil
▢2-3 Tbsp Freshly Squeezed Lemon Juice
▢2 Tbsp White Wine Vinegar
▢1 Tbsp Honey
▢1 Garlic Clove minced
▢1 Tsp Dried Oregano
▢Kosher salt and freshly ground black pepper


Start by prepping all the vegetables and place them in a large bowl. Add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.

Next, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper.
When ready to serve, pour the dressing over the salad and toss to combine.
Taste and add additional salt, pepper, or lemon juice, if necessary. Enjoy!

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