Mediterranean Chickpea Salad
Servings 4
Equipment
- Small Glass Jar with Lid
- Sharp Knife
Ingredients
Lemon-Herb Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp fresh parsley, finely chopped
- 1 clove of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- Pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
Salad:
- 1 (15-oz) can chickpeas, drained & rinsed **Remove any loose chickpea 1skins
- 1 English cucumber, chopped
- ½ yellow bell pepper, chopped
- ½ cup grape tomatoes, halved
- ¼ cup kalamata olives, halved
- ¼ red onion, thinly sliced **Soak slices in ice water first if they are too strong in flavor
- 1 tbsp fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 2-3 tbsp feta cheese crumbles
- Sea salt and freshly cracked pepper, to taste
Instructions
- Make the vinaigrette by combining the olive oil, white wine vinegar, lemon juice, finely chopped parsley, minced garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a glass jar. Seal tightly with a lid and shake well. Set aside to let the flavors mingle.
- Make the salad by combining the chickpeas, cucumber, bell pepper, tomato halves, Kalamata olives, red onion, parsley, and dill in a bowl.
- Shake the vinaigrette until well combined, then drizzle over the salad and gently toss until evenly coated. Top with feta cheese crumbles.
- Season with sea salt and freshly cracked pepper to taste, if needed.
- Serve and enjoy.