Mediterranean Chickpea Salad
Share
Mediterranean Chickpea Salad
Rated 3.8 stars by 10 users
Category
Salads
Prep Time
15 minutes
Ingredients
- 2 (14 ounces) cans chickpeas, drained and rinsed
- 1 (12 oz) jar roasted red peppers, chopped
- 4 oz jar sun-dried tomatoes, chopped
- 4 ounces feta cheese, crumbled
- ¼ cup chopped kalamata olives
- 1 lemon, zest freshly grated and juiced
- ½ teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
-
1 ½ tablespoon Fustini's Vinoso red wine vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
-
⅓ cup Fustini's Gremolata olive oil
- baby English cucumbers, chopped
- chopped fresh parsley
Ingredients
Directions
- In a large bowl, combine the chickpeas, red peppers, sun-dried tomatoes, feta, olives, lemon zest, juice, pepper flakes and oregano. Stir to combine.
- In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. (if you need more, use from the roasted peppers) Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days. Stir in fresh cucumber and fresh parsley just before serving.
Recipe Note
Great side to chicken and fish or enjoy by itself with fresh pita or Naan. Adapted from howsweeteats.com.