Name: Greek-Style Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 2 (15 1/2 ounce) cans chickpeas, drained and rinsed; 1/2 small red onion, minced; 3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber); 1/4 cup fresh mint leaves, minced; 2 ounces feta cheese, crumbled (about 1/2 cup); 1 tablespoon fresh parsley, minced; 3 tablespoons lemon juice; 2 tablespoons kalamata olives, pitted and minced; 1 tablespoon Dijon mustard (use any variation); 1 tablespoon olive oil; 1 garlic clove, minced; salt and pepper (to taste)

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Recipe by MelvinsWifey

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Greek-Style Chickpea Salad created by Redsie

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.

Ready In:: 15mins
Serves:
Units:

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ingredients

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
¹⁄₂ small red onion, minced
³⁄₄ cup cucumber, peeled, and chopped (about 1/2 large cucumber)
¹⁄₄ cup fresh mint leaves, minced
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon fresh parsley, minced
3 tablespoons lemon juice
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard (use any variation)
1 tablespoon 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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RECIPE MADE WITH LOVE BY

@MelvinsWifey

Contributor

@MelvinsWifey

Contributor

"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."

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review by Dr. Jenny

1/9/2011

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!

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review by Maito

8/18/2008

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!

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tweak by Maito

8/18/2008

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!

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photo by Redsie

4/29/2008

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review by Redsie

4/28/2008

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!

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