Crowded Kitchen for Heyday: Harissa Lemon Chickpea Chopped Salad

Ingredients

1 15oz can of Harissa Lemon Chickpeas 2 cups finely diced cucumber 2 cups finely diced bell pepper ¾ cup finely diced red onion ⅓-½ cup finely chopped castelvetrano olives (or other olive of choice) ⅓ cup finely chopped sun dried tomatoes ¾ cup cubed feta cheese (vegan or regular) ½ cup parsley, finely chopped ¼ cup mint, finely chopped

Made with the freshest farmers market vegetables, Harissa Lemon Chickpeas, and the perfect tangy dressing, this salad is perfect for a hot summer day! Whip it up with just three easy steps and serve it at your next barbecue or picnic. Plus, just look at those colors - you can practically taste the rainbow!

INSTRUCTIONS

Strain the chickpeas into a mixing bowl, letting the marinade liquid seep into the bowl. This will be your base of the dressing! Whisk in red wine vinegar, lemon juice, olive oil, and salt. Set aside.
Chop up vegetables and add all salad ingredients into a large bowl. Toss together with dressing until everything's well coated!
Serve right away or refrigerate for 1 hour (we recommend this option - it really lets the flavors marinade together!)