Mediterranean Chickpea Salad
No-cook lunch built around chickpeas, cucumber, tomato, and a bright lemon-oregano dressing. Holds up well in a packed lunch.
DA
A recipe from
Dustin ArnoldIngredients
Yields 4 servings
- 2 cans chickpeas (15 oz each) (drained and rinsed)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/2 red onion (finely diced)
- 1 red bell pepper (diced)
- 1/2 cup kalamata olives (pitted, halved)
- 1/2 cup fresh flat-leaf parsley (chopped)
- 1/4 cup fresh mint (chopped (optional but worth it))
- 4 oz feta cheese (crumbled)
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic (grated)
- 1 tsp dried oregano
- sea salt and black pepper (to taste)
Method
5 steps, the way Dustin Arnold does it.
- 1
In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, bell pepper, olives, parsley, and mint.
- 2
In a small jar, whisk olive oil, lemon juice, grated garlic, oregano, 1/2 tsp salt, and several grinds of pepper. Taste — adjust salt and acid.
- 3
Pour the dressing over the salad and toss gently.
- 4
Top with the crumbled feta. Let sit 10 minutes before serving so the flavors meld.
- 5
Storage: Holds for 3 days refrigerated. The salad actually improves on day two.
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