This is a quick salad to mix up and is quite tasty!
It is very filling and makes about 2 servings. I add extra black beans or different kinds of peppers or tomatoes when I make it. Often it's a great dressing to use on any mix of vegetables. This recipe was inspired by the Ultimate Greek Chopped Salad from the Garden Grazer.
4-5 small tomatoes
1 large pepper (yellow, red, or orange)
1 small red onion
15 oz can chickpeas, rinsed and drained
3 tbsp red wine vinegar
4 tbsp olive oil
2 tsp dried oregano
1/4 tsp salt
Mix the dressing and set aside, then chop the whole ingredients and combine them all in a bowl with the dressing. Serve immediately or refrigerate one hour.