Emeril’s Chickpea Salad

By ~la petite chef~ on September 22, 2009

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Ingredients

    1. 2 (15 ounce) chickpeas, drained and rinsed under cold water
    2. 1/4 cup roasted red pepper, finely chopped ( if jarred rinse well under water and pat dry with papertowel)
    3. 1/2 cup red onion, finely chopped
    4. 1/4 cup fresh parsley, finely chopped
    5. 10 olives, chopped ( such as kalamata or green)
    6. 1 garlic clove, minced
    7. 1/2 teaspoon dried oregano
    8. 3/4 teaspoon salt
    9. 1/2 teaspoon crushed red pepper flakes
    10. 1 lemon
    11. 1/2 teaspoon lemon zest
    12. 1/2 cup olive oil
    13. 1 cup feta

Directions

  1. In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
  2. Then add feta and stir gently to combine.
  3. Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
  4. Serve with bed of lettuce and tomatoes, spoon mixture over leaves.