Packing a lunch can be boring and daunting after awhile.  I’m always on the hunt for easy and delicious recipes that I can prep for the week to help me stay on track.  This chickpea salad is bursting with veggies and flavor.  The best part; the longer it sits the more flavorful it becomes.

INGREDIENTS:

SALAD:

• Two 15-ounce cans chickpeas, drained and rinsed
• 2/3 cup chopped bell pepper (mix red/yellow/orange)
• 3/4 cup halved grape tomatoes
• 3 green onions, sliced
• 1/3 cup crumbled feta cheese

DRESSING:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, minced
• 1/4 teaspoon cumin
• salt and pepper, to taste

INSTRUCTIONS:

1. In a large bowl, toss together the salad ingredients.
2. In a separate bowl, whisk together the dressing ingredients.
3. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.