Description
Not only does this Mediterranean Chickpea salad scream summer with it’s vibrant and crisp ingredients, it can be served as a Vegetarian lunch or a side dish, cold or room temperature. It’s a potluck winner!
Ingredients
Scale
- 2 (15-oz.) Can Chickpeas (or garbanzo beans), drained and rinsed
- 1 Seedless English Cucumber, chopped
- 1 Bell Pepper, chopped (I used red)
- 1/4 Red Onion, thinly sliced (placing the onion is ice cold water for a few min will take out the bitterness)
- 1/2 Cup Kalamata olives, sliced
- 1/2 Cup Feta Cheese
- 1 Cup Cherry Tomatoes, cut in half
- 1/2 teaspoon Sea Salt
- Freshly ground black pepper
FOR THE VINAIGRETTE:
- 1/2 Cup Extra-virgin Olive Oil
- 1/4 Cup White Wine Vinegar
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Parsley, chopped
- 1/2 tsp. Sea Salt
- Freshly ground black pepper
EQUIPMENT I USED:
Instructions
- Combine all the ingredients for the salad in a large bowl
- Add the ingredients for the dressing into a mason jar with a lid and shake vigorously or whisk until combined in a small bowl
- Pour the dressing over the salad and toss to combine. Refrigerate up to 3 days.
WHAT TO SERVE WITH THIS:
BEST GRILLED CHICKEN EVER!
JUICEST BURGERS
BETTER THAN BEEF TURKEY BURGERS
