Ultimate Greek Chopped Salad

So usually I make a healthy recipe and a not so healthy recipe.   This week's not so healthy recipe was an epic fail -- it was a bit too heavy for myself and my other half.  Not to mention, the flavor profile definitely was not for us.  I took this as a sign from the universe that I should probably be making less than healthy recipes less often.  Ive decided to make them once a month.  Not to mention, it helps me stay in line with eating healthier and trying to curb my binge eating.

I got this recipe from The Garden Grazer.  It is vegan and gluten-free.  I follow neither of those lifestyles but this was damned delicious.  It was so fresh tasting and was the perfect side for my work week lunches.

I N G R E D I E N T S

1 cucumber, diced

4 roma tomatoes, diced

1 large red bell pepper, diced

1 small red onion, diced

15 oz can chick pea, rinsed & drained

{dressing}

3 tbsp red wine vinegar

2 tbsp olive oil

2 tsp dried oregano

1/4 tsp pink Himalayan salt

P R E P A R A T I O N

Combine the dressing ingredients in a small bowl & set aside.

Place all of the veggies in a larger bowl & pour dressing over top.

Toss to combine.

Let sit in the fridge overnight.