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chickpea salad

Chickpea Salad Recipe

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Course: lunch
Cuisine: American
Ingredients Method

Ingredients
  

Salad
  • 2 15 oz cans of chickpeas (drained and rinsed)
  • 1 Cucumber (chopped)
  • 1 Bell pepper (chopped)
  • 1/2 Red onion (thinly sliced)
  • 1/2 cup Kalamata olives (chopped)
  • 1/2 cup Crumbled feta
  • Kosher salt
  • Freshly ground black pepper
Lemon-Parsley Vinaigrette
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup White wine vinegar
  • 1 tbsp Lemon juice
  • 1 tbsp Freshly chopped parsley
  • 1/4 tsp Red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Method
 

  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
  2. 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.
  3. Dress salad with vinaigrette just before serving.