Prep the vegetables
1
Dice cucumber, mini bell peppers and cherry tomatoes. Drain and halve kalamata olives and add to a large mixing bowl.
Drain and rinse chickpeas
2
Chickpeas are a great source of plant-based protein and fiber, making this a more filling salad.
Make Greek dressing
3
Whisk together red wine vinegar, lemon juice, dijon mustard, garlic powder, dried oregano, salt, pepper and olive oil until emulsified.
Add all ingredients to a large bowl
4
If making this for meal prep, you can add everything to a container, shake and store in the refrigerator for up to 5 days.
Toss with dressing and top with feta
5
We use vegan feta-style cheese, but regular feta is fine if you're not vegan!
Serve and enjoy!
6
Optional ingredient additions include avocado, celery, spinach, croutons, or even a grilled protein.