Greek-Style Chickpea Salad
"This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes."
photo by Redsie
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (878.83 g) can chickpeas, drained and rinsed
- 1 small red onion, minced
- 177.44 ml cucumber, peeled, and chopped (about 1/2 large cucumber)
- 59.14 ml fresh mint leaves, minced
- 56.69 g feta cheese, crumbled (about 1/2 cup)
- 14.79 ml fresh parsley, minced
- 44.37 ml lemon juice
- 29.58 ml kalamata olives, pitted and minced
- 14.79 ml Dijon mustard (use any variation)
- 14.79 ml olive oil
- 1 garlic clove, minced
- salt and pepper (to taste)
directions
- In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
- In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
- Pour dressing into the large bowl with chickpeas and vegetables until combined.
- Season with salt and pepper to taste.
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Reviews
-
I just whipped up this healthy salad for our lunches tomorrow. Yum! It is really flavorful and easy to prepare. The only change I made was to add extra kalamatas and a little more feta. I already copied this down because I will make it again. Thanks! -
Very good salad. I added more kalamata olives and cucumbers. I also subbed basil for the mint and used one cup of it. Next time I will increase the lemon. Yum! -
made this for lunch - halved the recipe and added a little more feta and kalamata olive. Also added more lemon juice and pepper. This was :yummy:!!! Made for Holiday Tag! -
I made this mostly for my DH who loves chickpeas as all Icelanders do. Since I had the dried kind on hand, I used the overnite soak & cook for 2 hrs method ~ but it is an easy-fix as written. This makes a lot & prob comes closer to 8-10 servings IMO, but it is still very low-cal & low-fat at 6 servings. I did add extra garlic & a fair amt of S&P, but know these are pers pref issues. It is colorful & tasty w/a great mix of flavor & texture & esp good w/herbed pita crisps or bagel chips. How much I pers liked it was a nice surprise. Thx for sharing your recipe w/us. :-)
Tweaks
-
Very good salad. I added more kalamata olives and cucumbers. I also subbed basil for the mint and used one cup of it. Next time I will increase the lemon. Yum!
RECIPE SUBMITTED BY
I started cooking just by helping my Mom out in the kitchen as a little girl. I preferred baking over cooking, as I loved getting all into measuring things and stirring. I always got to stir!
However in the past 5 years I've been the one responsible for making nightly dinners. At first this consisted of the same 10 or so dishes in a constant rotation, but that quickly became boring and I remembered how much my Mom would complain when I was younger about how she always made the same things and she never knew what new dishes to try! Obviously 20 years ago, Zaar wasn't around!
I still cook a lot of the same type of dishes my Mom cooked when we were younger and I try to incorporate as much fresh fruit, vegetables, and herbs into my meals as possible. However Melvin's favorite food of all time is fried chicken so... I make sure he gets a fresh vegetable on the side!
My favorite cook book is my staple cookbook which is the old red and white Better Homes Cook Book. My only pet peeve about cooking is bland food!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
