Ingredients
1 1/2 cups (14 oz can) chickpeas, rinsed and drained
1 cup cherry tomatoes, cut in half
1 cucumber, thinly sliced
1/4 cup green onion or sweet onion, thinly sliced
1 cup torn bread gluten free bread chunks ( I used a day old GF French Bread)
1/4 cup Kalamata pitted olives, chopped
1/3 cup crumbled feta cheese (or if your like me – leave it out for your husband to add to his individually)
some fresh basil, torn up – to your taste
Dressing
Can be as simple as some fresh lemon and olive oil
or we used our Homemade Italian Dressing
Instructions
Get a large bowl (and I mean BIG)
For a crunchier bread, I suggest toasting your torn pieces a bit before adding them to your salad.
Slice your cucumbers and onions. Add these with the olives, chickpeas, tomatoes, bread chunks into your large bowl.
Fold in your feta cheese (or leave out). Add your choice of dressing and toss.
Serve immediately.. and don’t worry about left overs.. there won’t be any.
