Ingredients:

  • * 15 oz chickpeas, rinsed and drained
  • * 1/2 small red onion, sliced thin
  • * 2 cups cherry tomatoes, halved
  • * 1/3 cup pitted Kalamata olives
  • * 2 small English cucumbers, sliced
  • * 1/3 cup feta cheese, crumbled (I added a chopped jalapeno today for a little kick – totally optional!)

Dressing:

  • * 2 Tbsps extra virgin olive oil
  • * 2 Tbsp balsamic vinegar, OR apple cider vinegar for the extra health benefits
  • * 1 Tbsp raw honey
  • * 2 small garlic cloves, minced
  • * 1 tsp dried oregano
  • * Freshly ground sea salt and pepper, to taste

Instructions:

* .Place all chopped salad ingredients nicely into a large bowl

* In a small glass bowl, whisk together dressing ingredients.

* Add dressing to the salad bowl and toss gently to combine.

* This salad is great for meal prep as it stores perfectly in fridge for up to 3 days.

* Make sure you only mix it with the dressing right before serving if using for future meals.