Diet

15 Delicious and Healthy No-Cook Meals to Eat All Summer Long

Ditch your oven this summer

by Rosie Narasaki | COMMENT

PHOTO 10/16

Chopped Chickpea Greek Salad Everyone loves a good Greek salad, and this one happens to be deliciously simple.

Ingredients
For the salad:
1 (15 oz) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/2 small red onion, chopped
15 grape tomatoes, halved (about 1 cup)
1/3 cup pitted Kalamata olives
1 medium cucumber, sliced and quartered
4 oz feta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Freshly ground salt and pepper, to taste

Directions
1. Place all salad ingredients into a large bowl and toss to combine.
2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano.
Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
3. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.

Source: Ambitious Kitchen

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