Greek Cucumber and Chickpea Breakfast Bowl

Name: Greek Cucumber and Chickpea Breakfast Bowl
Total time: 10 min
Yield: Serves 1
Ingredients: 1 ½ teaspoons extra-virgin olive oil; 1 ½ teaspoons red wine vinegar; ⅛ teaspoon freshly ground black pepper; Dash of kosher salt; ½ cup unsalted canned chickpeas, drained; 2 tablespoons slivered roasted red bell peppers; 2 pitted kalamata olives, finely chopped; ½ cup thinly sliced cucumber; 2 tablespoons crumbled feta cheese; 2 teaspoons chopped fresh dill

Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It's a satisfying bowl of crunchy, creamy, chewy textures.

By Ann Taylor Pittman

Recipe by Cooking Light January 2016

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Greek Cucumber and Chickpea Breakfast Bowl

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