I always make this when I’m cooking for a party. One tip: instead of honey I add whatever seasonal fruit is available, as the veggies sweat, the juice from the fruit usually add the sweet element to balance out the flavors. I never understood the concept of fruit in a salad until I tasted it myself. The sweetness of the fruit just adds more flavor and crunch. So pears, watermelon, apples, go great with these salads.
I love cranberries or raisins especially.
This Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
How to cook chickpeas
Soak three hours
Rinse
Soak overnight with salt
Rinse
Soak with water, lemon and baking soda for 15 mins
Boil 1hr 30 with butter and cinnamon
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Don’t you just love this freshness
Add mozarella to keep it interesting
Add chicken with roasted cauliflower or Brocolli for extra oomph
