Herbed Chickpea Salad

Sheynath's Note:

Refreshing salad developed for RSC Summer 2005.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 (16 ounce) can chickpeas (garbanzo beans)
• 1 medium fresh tomato , diced
• 1 green bell pepper , diced
• 3 scallions , sliced
• 2 tablespoons capers
• ¼ cup feta cheese , crumbled
• ¼ cup fresh mint , minced
• 1 garlic clove
• 2 -3 tablespoons red wine vinegar
• 2 tablespoons olive oil

Directions:

1. Rinse and drain chickpeas. Place in mixing bowl.
2. Add tomato, bell pepper, scallions, capers, cheese and mint.
3. Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
4. Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.

Reviews

[Dotty2]

We really enjoyed this salad and DH really likes chickpeas so it will be a new favorite. I made up the dish and let it sit for a few hours for the flavors to blend. Just a great recipe. Thanks for sharing. Made for Aus/Nz swap#26

[Leggy Peggy]

Chickpeas, capers, feta and 1/4 of my daily fiber in one recipe -- WOW, I'm completely sold. Made as written, using the third tablespoon of vinegar (I love sour). Next time, I might also add some parsley and coriander (cilantro). Yummo! Thanks!

[Chef Kate]

A perfect salad, especially for late summer--the tomatoes, peppera and herbs come right out of the garden--the fresh taste of the mint makes this a very happy dish.