Mediterranean Chickpea Salad

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Here is another delicious no cook salad. I made this recently, as It’s still too hot too cook! This is another quick recipe that you can put together in about 15 mins. I just stirred all the ingredients together and put it in the fridge for the flavors to blend together. The original recipe calls for olives. Sorry, I hate olives; so I omitted them. Who likes olives anyways? Also, I cut this recipe in half. Not everyone in my family likes chickpeas, so I didn’t want to make too much and have it spoil in the fridge.

Mediterranean Chickpea Salad

INGREDIENTS

(15-oz.) can chickpeas, drained and rinsed
medium cucumber, chopped
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
*Tip from a cooking lunch an learn lesson with a McMaster University Chef* – when cutting cucumbers up to put in a salad, cut out the seeds to keep them from going mushy!

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

1. In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

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2. In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper.

3. Dress salad with vinaigrette and serve.

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For my other recent posts on no cook salads see:  Too Hot To Cook, and Caprese Pasta Salad

P.S. If you like olives, let me know. I am curious to know how many people actually like them 🙂

Interesting Footnote:

According to Wikipedia, “In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe … and are still sometimes brewed instead of coffee.”

 

 

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3 Comments Add yours

  1. Ellie Voutsinas says:

    Made a cooked version of this without cheese and some lean chicken, it was great! Added mushrooms and a tomato sauce for lunch the next day *chef’s kiss*

    Liked by 1 person

  2. autoblot says:

    For the record, I like olives. The green ones though. Not so much the black ones. 😛

    Like

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