Mediterranean Chickpea Salad Ready in 15 Mins!

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Get the recipe here:

Ingredients
2 (15-oz/439g) cans chickpeas, rinsed and drained
1 English cucumber, peeled and diced
2 roasted red peppers, diced
5-6 scallions, thinly sliced
1-2 cups grape tomatoes, halved
4 oz (115g) feta cheese
1/2-1 cup Kalamata olives, pitted and chopped
a handful of fresh parsley, finely chopped
2-3 tablespoons finely chopped fresh mint leaves
2-3 peperoncini peppers, sliced (optional)
The Dressing:

1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.

Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.

Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Comments

comments

30 COMMENTS

  1. Toof toof! I have Made this Salata 3x now and it is Hands down the best.
    Ty Again for your Awesome recipes…

    My Husband and Mom ty too!

    I brought to my Moms and asked if she would like some of the leftovers after the meal..she doesn't keep leftovers much..she wanted all of it!!! 👌😉🙌🙌🙌

  2. Great recipe. I had something very similar in Lebanon the first time I visited that country nine years ago, the only difference they don’t use cheese and they use other greens besides the parsley. It was exquisite. My Greek grandma never made it, as chickpeas is more typical of the Middle East ( the Arabs brought it to Spain ( garbanzo an Arabic word originally) and southern Italy.

  3. I would make this splendid recipe with dry chickpeas cooked under pressure with chicken broth. I might use both diced scallions and diced red onion.

    Or I might substitute diced flowering garlic chives for the diced scallions.

    Then I would add either or both baked chicken and-or steamed shrimp to the salad. Instead of mint, I would use chopped dill.

    On another night, I might use baked salmon and vary the herbs.

    This is a great recipe that can be customized for every taste.

    There are no rules!

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