Greek Chickpea Salad (Print Version)
Fiber-rich chickpeas, crunchy veggies, olives and feta tossed in a zesty lemon rosemary dressing for the perfect summer side.
# Ingredients:
→ Salad
01 -
30 ounces canned chickpeas, drained, rinsed, and dried
02 -
1/4 medium red onion, peeled and sliced into thin slivers
03 -
1 bell pepper, diced (use red, orange, or yellow for variety)
04 -
2 baby cucumbers, sliced into half moons
05 -
1 1/2 cups cherry tomatoes, halved
06 -
1/2 cup green and black olives, sliced
07 -
1/2 cup feta cheese, crumbled
08 -
Salt and freshly cracked black pepper, to taste
→ Dressing
09 -
1/3 cup extra virgin olive oil
10 -
3 tablespoons fresh lemon juice
11 -
1 tablespoon fresh rosemary, minced
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon mustard
14 -
1/2 teaspoon honey
# Steps:
01 -
Drain, rinse, and dry the chickpeas using a clean kitchen towel or paper towels.
02 -
Add the chickpeas, red onion, bell pepper, cucumbers, cherry tomatoes, olives, and crumbled feta cheese into a large bowl.
03 -
In a small food processor or with a whisk, combine olive oil, lemon juice, minced rosemary, salt, mustard, and honey. Whisk vigorously and adjust seasoning to taste.
04 -
Toss the salad ingredients with the prepared dressing. Season with additional salt and pepper as desired.
05 -
Chill the salad for at least 30 minutes before serving. Toss once more before serving.
# Notes:
01 -
If preparing the salad more than 30 minutes in advance, do not add the tomatoes until just before serving to maintain freshness.