Ingredients8 h 15 m servings 189 cals
- Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
- Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
- Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Per Serving: 189 calories; 7.4 g fat; 24.3 g carbohydrates; 7.5 g protein; 17 mg cholesterol; 439 mg sodium. Full nutrition
ReviewsRead all reviews 3
Yikes, thought this was going to be wonderful, but no one liked it at all. I think the vegetable combo would be great, but the balsamic vinegar was too strong(?). It left a funny after taste. We...
Definitely too much dressing, I'd probably cut the ingredients in half for it. The blend of the salad is great and the dressing kind of masks all the veggies. I put red onions instead of scallio...