Ingredients
-
3 tablespoons lemon juice
-
2 tablespoons extra-virgin olive oil
-
½ teaspoon Dijon mustard
-
1 small clove garlic, grated (about ¼ teaspoon)
-
⅛ teaspoon cracked black pepper
-
⅛ teaspoon salt
-
1 (15-ounce) can no-salt-added chickpeas, rinsed
-
1 cup cherry tomatoes, quartered
-
1 cup crumbled feta cheese
-
1 small Persian cucumber, seeded and finely chopped (about ½ cup)
-
½ small red bell pepper, finely chopped (about ⅓ cup)
-
½ small red onion, finely chopped (about ⅓ cup)
-
¼ cup chopped mixed fresh tender herbs (such as oregano, mint and flat-leaf parsley)
-
1 tablespoon finely chopped pitted Kalamata olives
-
½ cup crushed multigrain pita chips, plus more for serving
Directions
- Whisk 3 tablespoons lemon juice, 2 tablespoons oil, ½ teaspoon mustard, the grated garlic and ⅛ teaspoon each pepper and salt in a large bowl until combined.
- Add rinsed chickpeas, quartered tomatoes, 1 cup feta, chopped cucumber, bell pepper and onion, ¼ cup herbs and 1 tablespoon olives; toss until evenly coated. Add ½ cup pita chips; toss to combine. Serve with additional pita chips, if desired.
