submitted by herbalkate {1 Recipe}
Makes: 6 servings
Description: I love this salad. It's so fresh and summery. This chickpea salad is also easy! You can try variations on the recipe below by putting in a hard-boiled egg, tuna, or chicken or swapping out olives (if they aren't your thing). Prepare a cup of quinoa, wheat berries or couscous, rinse, drain and add to the salad for a little more texture and added protein. You can substitute provolone, farmers cheese or mozzarella or whatever mild cheese you prefer for the feta. A quick kitchen tip, unwrap a few pieces of string cheese (mozzarella), half (or quarter) them longways and slice for a quick addition to any salad. Want to make it vegan? Omit the feta and add some nuts or sunflower seeds.
Ingredients:
1 15-oz can
chickpeas (garbanzo beans)
1/3 cup
pitted Kalamata olives or black olives
4 oz.
feta cheese (crumbled or cut into cubes)
1 each
red, yellow, and green bell peppers, diced
15
grape tomatoes, halved or
1
Roma tomato, chopped
1
English cucumber, quartered
2 tsp
olive oil
2 cloves
minced garlic
2 TBSP
lemon juice
Instructions:
In a small bowl, whisk olive oil, lemon juice, minced garlic, and oregano. Set aside.
Combine all salad ingredients in a large bowl. Pour dressing on the salad and toss to combine.
Add salt and pepper to taste
Either place salad in the refrigerator for 1 hour or serve immediately.
Enjoy this salad within 2-3 days after making it for the best taste.
I have to make this for every function I attend and it goes fast!
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