Chickpea salads are all about ease and versatility. There are plenty of ways to experiment with it (keep reading on for all of my ideas and variations), but this Mediterranean-inspired recipe
Ingredients: – For the Salad:2 cans (15 oz each) chickpeas, drained and rinsed 1 large cucumber, diced 1 pint cherry tomatoes, halved 1/2 red onion, finely chopped 1/2 cup Kalamata olives, pitted and halved 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley – 1/4 cup chopped fresh mint (optional)
For the Dressing: – 1/4 cup extra virgin olive oil – 2 tablespoons red wine vinegar – 1 tablespoon lemon juice – 1 clove garlic, minced – 1 teaspoon dried oregano – Salt and pepper to taste
Prepare the Salad: – In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, parsley, and mint (if using).
Make the Dressing: – In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper.
Combine and Serve: – Pour the dressing over the salad and toss to coat all the ingredients evenly. – Taste and adjust the seasoning if necessary.
Tips: – This salad can be made a few hours in advance and kept in the refrigerator. Just give it a good toss before serving. – You can add other vegetables such as bell peppers, or artichoke hearts for extra flavor and texture. Enjoy your Mediterranean Chickpea Salad!
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