Mediterranean Chickpea Salad (Print Version)
# Ingredients:
→ Salad
01 -
1/2 cup feta cheese, broken into small pieces
02 -
Salt and freshly cracked black pepper to your liking
03 -
1 1/4 medium red onion, peeled and thinly sliced
04 -
30 ounces of canned chickpeas, thoroughly rinsed and dried
05 -
2 baby cucumbers, cut into half circles
06 -
1 bell pepper, chopped into small cubes (pick red, yellow, or orange)
07 -
1/2 cup green and black olives, sliced as needed
08 -
1 1/2 cups cherry tomatoes, sliced in halves
→ Dressing
09 -
1 tablespoon fresh rosemary, chopped finely
10 -
1/3 cup high-quality olive oil
11 -
1/2 teaspoon of honey
12 -
1/2 teaspoon table salt
13 -
3 tablespoons freshly squeezed lemon juice
14 -
1/2 teaspoon mustard
# Instructions:
01 -
Use a cloth or paper towels to pat the chickpeas dry after rinsing them off.
02 -
In a large mixing dish, combine the chickpeas, slivers of red onion, diced bell pepper, halved cherry tomatoes, olives, cucumber slices, and feta crumbles.
03 -
Using a whisk or a small food processor, mix together olive oil, lemon juice, rosemary, mustard, honey, and salt. Taste the mixture and adjust if needed.
04 -
Pour the dressing over the salad and mix well. Adjust with a pinch of salt or pepper if you want more flavor.
05 -
Refrigerate the dish for at least half an hour and mix again briefly before you serve.
# Notes:
01 -
If you're prepping more than 30 minutes ahead, leave the tomatoes out until just before serving to keep them fresh.