Mediterranean Chickpea Salad
The All-Purpose Salad and its other Mediterranean Cousins
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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 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)
- 1/4 cup chopped parsley
- 1 cup of Feta chunks
- 2 tsp fresh lemon juice
- 3 tbsp fruity olive oil (see notes)
- salt and pepper to taste
- 2 teaspoons sumac (optional)
- 1/2 cup pitted olives (optional)
directions
Combine everything in a large bowl and let marinate together at room temperature for 30 minutes. Be sure to let sit out for an hour If you make the salad ahead of time and refrigerate.
Notes
Red Onions: My go-to onions at home are sweet onions. I chose red onions mostly for their color even though I find the flavor a bit sharp and too acidic for my tastes. To counteract the acidity, I saute them in olive oil to bring out the sweetness.
