Community Pick
Mediterranean Chickpea Salad

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We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"
- Ready In:
- 1hr 20mins
- Serves:
- Units:
28
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ingredients
- 15 ounces chickpeas, rinsed and drained
- 1 cucumber, finely chopped
- 1 cup grape tomatoes, halved
- 1⁄4 cup sweet onion, finely chopped
- 1 garlic clove, minced
- 1 1⁄2 tablespoons fresh parsley, minced
- 2 tablespoons fresh basil, chopped
- 4 ounces mozzarella cheese, cubed
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon sea salt
- 4 cups mixed salad greens (optional)
directions
- Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.
- Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.
- Cover bowl and refrigerate at least 1 hour to let flavors blend.
- Serve alone as a side-dish or over a bed of mixed greens.
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RECIPE MADE WITH LOVE BY
@Brooke the Cook in
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@Brooke the Cook in
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"We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian""
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