Vegan Greek Salad

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Prep: 15 MINUTES

COOK TIME: 30 MINUTES

Total Time: 45 MINUTES

Serves: 3

INGREDIENTS:

1 large cucumber

20 mini grape tomatoes

2 large green peppers

1/2 small red onion

1 small zucchini 

1 can of chickpeas

1 tablespoons of dried oregano

1 tablespoons of dried parsley

1 pinch of sea salt

1 tablespoon EVOO

FOR THE DRESSING

3 tablespoons red wine vinegar

2 tablespoons. olive oil 

2 teaspoons dried oregano

2 teaspoons dried parsley

A pinch of salt 

INSTRUCTIONS:

1. Preheat the oven to 400.

2. Rinse the beans and mix the beans with 1 tablespoon EVOO, 1 pinch of salt, 1 tablespoon dried oregano, and 1 tablespoon dried parsley. 

3. Bake in the oven for 30 minutes or until crispy.

4. Dice up the cucumber, pepper, tomato, zucchini, onion into small little bite size pieces. 

5. Mix up the Dressing ingredients. 

6. Mix the dressing with the salad contents and chill for at least 3 hours. 

7. ENJOY!