Mediterranean Chickpea Salad

• ### VEGETABLES & PROTEIN
• 2 medium bell peppers (any colour, chopped)
• 3 celery stalks (chopped)
• 1 English cucumber (seeded and sliced)
• 1/2 red onion (sliced)
• 1 pint (500 ml) cherry tomatoes (halved)
• 1 can (398 ml) chickpeas (drained)
• 5 oz (140 g) feta cheese (cubed)
• 1 tsp dried basil
• ### DRESSING
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic (minced or pressed)
• 1 tbsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup olive oil

Instructions

1. 1

   Make the dressing. Mix the top six dressing ingredients well, and slowly pour the olive oil while whisking to emulsify the dressing.

2. 2

   Combine all of your vegetables.

3. 3

   Sprinkle with some basil, salt, and pepper.

4. 4

   Pour the dressing over the vegetables. This salad can be served immediately or left in the fridge for a couple of hours so the flavours can meld.

5. 5

   Taste and season with more salt and pepper as needed.