A fresh, single-serve Greek salad of cucumber, pepper, tomato, red onion, and olives with chickpeas and arugula, tossed in a simple lemon-oregano dressing and topped with feta. No cooking required.
Salad
Dressing
Chop the vegetables
Wash the vegetables. Cut the cucumber, pepper, and tomato into cubes, the red onion into strips, and the olives into rings.
Cube the cheese
Cut the cheese into cubes.
Make the dressing
Whisk the dressing ingredients together in a bowl.
Toss and serve
Combine the vegetables with the drained, rinsed chickpeas and the dressing, then sprinkle with the cheese.
For a vegan version, use chicory syrup instead of honey in the dressing and swap the feta for a plant-based cheese.
