Greek Cucumber and Chickpea Salad

Blogging Marathon# 62: Week 2/ Day 2 Theme: Salads Dish: Greek Cucumber Salad Today's salad is extremely easy to put together, very filling and absolutely refreshing. I made this salad along with Greek Lemony Dill rice that I posted last month. It is a great to serve as a side dish or on its own for a light meal.
Recipe is from Cooking Light magazine. I wasn't a big fan of dill for a long time. I thought it had a very strong flavor that was overpowering. But recently I started liking it quite a bit, especially when used in Greek style dishes like tzatziki sauce or Spanakopitas.
Dill absolutely makes this salad, giving it a fresh, herbaceous flavor that brightens up the whole dish. It is a satisfying bowl of crunchy, creamy and chewy textures.
Greek Cucumber & Chickpea Salad Ingredients:

• 1 Medium English Cucumber, thinly sliced
• 1cup Cooked Chickpeas
• 1 Medium Roasted Bell Pepper, thinly sliced
• 4 Kalamata Olives, pitted and finely chopped
• 3tbsp Feta Cheese, crumbled
• 1tbsp Fresh Dill, chopped
For the Dressing:
• 1tbsp Extra Virgin Olive Oil
• 1tbsp Red Wine vinegar
• To taste Salt & Pepper

Method:

1. Make the Dressing: Whisk together olive oil, red wine vinegar, salt and pepper in a medium bowl.
2. Make Salad: To the dressing, add chickpeas, bell peppers and olives. Toss to combine.
3. Divide cucumber slices in 2 serving bowls and top with the chickpea mixture, cheese and dill. Serve right away.

Lets check out what my fellow marathoners have cooked today for BM# 62.