Mediterranean Chickpea Salad

The All-Purpose Salad and its other Mediterranean Cousins

I always seem to reach a point in the wintertime when my mind wanders off and imagines itself frolicking in the golden sunshine and warm breezes of summer. I gaze past the snow-covered reality of my outdoor table and wish to be eating outside again. And while it is still only January in blustery Vermont this summertime chickpea salad will give you the hope and will to live on until warmer days return.

Mediterranean Chickpea Salad, photo by Francois de Melogue

Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like.

Use my recipe solely as a springboard to your own creation.

Mediterranean Chickpea Salad

ingredients

• 1–15 ounces can chickpeas, drained or 2 cups of cooked chickpeas
• 1 tomato cut into large dice
• 1 seedless cucumber peeled and cut into large dice
• 1 sweet pepper (any color) cut into large dice
• 1/2 red onion cut into small dice (see notes)