They say a picture is worth a thousand words and that is certainly true when it comes to my mother’s Mediterranean chickpea salad. This chickpea salad is really something to write home about. Serves 6 and only takes a total of 10 minutes, meaning you have more time to enjoy the food and the company of your loved ones.
Details
Servings
6 servings
Prep time
5 minutes
Total time
10 minutes
Ingredients for the Salad
- 2 (15-oz.) can chickpeas, drained and rinsed
- 1 medium cucumber, chopped
- 1 bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/2 c. chopped kalamata olives
- 1/2 c. crumbled feta
- Kosher salt
- Freshly ground black pepper
Ingredients for lemon parsley Vinaigrette
- 1/2 c. extra-virgin olive oil
- 1/4 c. white wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- 1/4 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
Directions
- Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
- Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
- Dress salad with vinaigrette and serve.
