If you’re really into minimal-effort appetizers with a Mediterranean flair, this protein-packed salad is a great option. It’s not lazy, it’s called efficiency. I particularly love this dish because it can be made with a ton of pantry staples you likely already have handy, like olive oil and red wine vinegar. It’s also super colorful depending on how crazy you want to get with the toppings.

Details below!

Ingredients:

• 1 can of chickpeas, rinsed
• 1 shallot
• 1 lemon
• 1/2 red bell pepper
• 1/2 cup of olive oil
• 1/2 cup of red wine vinegar
• 1 tbsp Dijon mustard
• 2 tbsp of honey
• 1/4 cup of feta cheese
• Handful of herbs (my favorites for this are basil, parsley and cilantro)
• Trusty salt & pepper

Steps:

1. Open the can of chickpeas with a can opener, not a chainsaw.
2. Rinse the chickpeas in a strainer, and set aside.
3. Combine olive oil, red wine vinegar, honey, and Dijon mustard together in your finest big bowl.
4. Chop the shallot and red bell pepper into tiny bite-sized chunks, and add to bowl.
5. Add chickpeas to bowl. They’ve been lonely.
6. Chop the herbs. Add to the bowl.
7. Drop feta cheese into bowl.
8. Season with a pinch of salt, pepper, and a generous squeeze of lemon.

Enjoy with sturdy, salty crackers, or on top of a simple bed of spinach, kale or arugula.