Greek Inspired chickpea salad

SALADS FOR LUNCH/SIDE DISH

We love Greek salad in our family. Be it pasta salad or just vegetables, we all love the combined flavour of garlic, olives, feta cheese and olive oil. Lately I came through a recipe by Rose Reisman using beans with fresh vegetables and feta cheese. So I tried a new take on an old favourite. 
I used chick peas, but you can use any beans you like or a combination of beans. Loaded with vitamins, minerals and fibre beans are a healthy substitute to meat products. Omit cheese and it is suitable for a vegan diet.
To cook beans from scratch, soak the dry chickpeas overnight and pressure cook for 15-20 minutes. 

Ingredients: (serves 4)

1 can chickpeas drained and rinsed

1/2 head Lettuce 

1 pint plum tomatoes 

1 small English cucumber 

2 large carrots grated

1 large Red/Orange/yellow bell pepper 

1/2 small red onion

2-3 stalks celery

handful green or kalamata olives

1/2 cup fresh basil or coriander finely chopped

2X2 inch cube feta cheese crumbled (omit for vegan option, tastes almost as good)

Dressing: 

2 tbsp olive oil

2-3 tbsp fresh lemon or lime juice

2 cloves garlic crushed or finely grated

1 tsp each dry basil and oregano

• Cut all vegetables to bite size pieces.
• Combine the beans and vegetables in a serving bowl.
• Mix all ingredients for the dressing except olive oil in a small bowl. Whisk in the oil to combine. 
• Pour the dressing over the salad and gently stir to mix well. Chill.
• Just before serving add the feta cheese.
• Can be prepared up to a day in advance. Add lettuce, cheese and fresh herbs just before serving.