Mediterranean Chickpea Salad
This fresh and flavorful salad is clean, healthy and a snap to prepare. It makes an excellent pot-luck side and is perfect for a picnic. This salad stores well, refrigerated for up to 4 days.
PREP TIME
20 minutes
COOK TIME
0 minutes
Ingredients
For the dressing:
3 tablespoons extra-virgin olive oil
Juice from 2 fresh lemons
2 cloves garlic, grated
Salt and pepper, to taste
For the salad assembly:
2 14.5-ounce cans chickpeas, rinsed and drained well
1/2 red bell pepper, cored and chopped
1 small bunch Italian parsley, chopped
1 small red onion, chopped
1 pint cherry or grape tomatoes, rinsed and halved
1 cucumber, chopped
4 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
Juice from 2 fresh lemons
2 cloves garlic, grated
Salt and pepper, to taste
For the salad assembly:
2 14.5-ounce cans chickpeas, rinsed and drained well
1/2 red bell pepper, cored and chopped
1 small bunch Italian parsley, chopped
1 small red onion, chopped
1 pint cherry or grape tomatoes, rinsed and halved
1 cucumber, chopped
4 ounces feta cheese, crumbled
Directions
Make the dressing: Whisk together oil, lemon juice and garlic in a small nonreactive bowl. Season with salt and pepper and set aside.
Combine all salad ingredients in a serving bowl and toss gently. Drizzle dressing over the salad and toss to combine. Cover and refrigerate for at least one hour before serving.
Combine all salad ingredients in a serving bowl and toss gently. Drizzle dressing over the salad and toss to combine. Cover and refrigerate for at least one hour before serving.
Looking for inspiration? Try these recipes:
Osso Buco con Risotto alla Parmigiana
Caramelized Onion Greek Yogurt Dip
Grilled Chicken and Rice Salad
