Mediterranean Chickpea Salad

Featured by: Sarah Subrize, Personl Chef

This salad has a can of 1 can chickpeas, celery, green olives, cucumber, shallot and parsley. Makes about

2-4 servings.

Dressing is 2 cloves fresh garlic, 1/4 c red wine vinegar, 1/2 c EVOO, 1 Tbsp dried oregano, 1 tsp dijon mustard, s+p (makes plenty extra).

No need for specific measured out ingredients with a salad like this though. There are so many different ways to play with it. Sometimes I add in canned salmon or tuna (some fresh grilled of either on top would be realllly good too) if I want something heartier and more filling. Sometimes I add in some shredded romaine, farro, feta...I even switch it up with a creamy tahini dressing instead if I'm feeling fancy!

Enjoy!