Name: Greek Cabbage Chickpea Salad
Ingredients: 1- 15 oz can chickpeas, drained and rinsed; 1/2 red onion, diced; 4 Persian cucumbers, peeled and diced (you can also use 1 hothouse cucumber); 1 cup diced cherry tomatoes; 2 cups thinly sliced green cabbage (purple cabbage would be delicious also); 1 cup marinated artichokes; 1/2 cup pitted kalamata olives, roughly chopped; 1/3 cup sliced pepperocini peppers; 1 cup chopped parsley; 3-4 T chopped fresh dill; 1 tsp minced garlic; Big drizzle of olive oil; Juice of 2 large lemons (or 3 small); 1 T red wine vinegar, more to taste; salt + pepper, to taste; Feta, for serving

Greek Cabbage Chickpea Salad

greek chickpea salad with lemons feta and cabbage

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Author: Lindsay Cola (Tippens)

Ingredients

1– 15 oz can chickpeas, drained and rinsed
1/2 red onion, diced
4 Persian cucumbers, peeled and diced (you can also use 1 hothouse cucumber)
1 cup diced cherry tomatoes
2 cups thinly sliced green cabbage (purple cabbage would be delicious also)
1 cup marinated artichokes
1/2 cup pitted kalamata olives, roughly chopped
1/3 cup sliced pepperocini peppers
1 cup chopped parsley
3–4 T chopped fresh dill
1 tsp minced garlic
Big drizzle of olive oil
Juice of 2 large lemons (or 3 small)
1 T red wine vinegar, more to taste
salt + pepper, to taste
Feta, for serving

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Instructions

Combine everything except the feta together in a large mixing bowl and season to taste with salt and Pepper. Store in the fridge for 4-5 days.
Option to serve with feta, tzatziki, or hummus.
Enjoy!!

Find it online: https://www.tippsinthekitch.com/greek-cabbage-chickpea-salad/