Recipe: Mediterranean Chickpea Salad

 

Ingredients:

For the Salad:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, finely diced
• 1 bell pepper (red or yellow), diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• Salt and pepper to taste

Instructions:

1. Prepare the Chickpeas:

   • Rinse and drain the chickpeas thoroughly.
   • If time allows, pat them dry with a clean kitchen towel to remove excess moisture.

2. Combine Salad Ingredients:

   • In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, bell pepper, olives, feta cheese, and chopped parsley.

3. Prepare the Dressing:

   • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and honey or maple syrup (if using).
   • Season the dressing with salt and pepper to taste.

4. Combine Salad and Dressing:

   • Pour the dressing over the salad ingredients.
   • Gently toss the salad until all ingredients are well coated with the dressing.

5. Chill and Marinate:

   • Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve:

   • Before serving, give the salad a final toss.
   • Optionally, garnish with additional feta cheese and parsley.
   • Serve chilled and enjoy as a refreshing side dish or a light, wholesome meal.

Note: Feel free to customize the salad by adding other Mediterranean ingredients like artichoke hearts, roasted red peppers, or a squeeze of lemon juice for extra zest. This versatile recipe is perfect for picnics, potlucks, or a quick and healthy lunch option.