All on board the new express! It's the ideal opportunity for Mediterranean Chickpea Salad. This is straightforward chickpea serving of mixed greens is inspiring, filling, and one of my supreme most loved dinners to have sitting tight in my icebox for solid snacks. It tastes fab at room temperature, making it a MVP formula for potlucks and evening gatherings. Regardless of what the climate is doing outside, it places me in a late spring perspective.
Made with chime peppers all things considered, new herbs, fresh cucumber, and smooth feta, each chomp tastes of warm, radiant minutes. Protein-and fiber-rich chickpeas make it a healthy veggie lover primary, or you can serve it as a simple side with chicken, fish, or shrimp.
This Mediterranean Chickpea Salad is a formula I as a rule put something aside for summer, however I discovered myself wanting it ceaselessly recently.
Formula for sound Mediterranean Chickpea Salad with feta, cucumber, and ringer peppers. Snappy, simple, and flavorful! Serve for a straightforward side or light fundamental.
Ingredients
FOR THE SALAD:
1/2 cup finely diced red onion — about 1/2 small
2 cans reduced-sodium chickpeas — (15-ounce cans), rinsed and drained
1 1/2 cups chopped fresh flat-leaf parsley — about 1 bunch
1 red bell pepper — chopped
1 orange bell pepper — or yellow bell pepper, chopped
1 green bell pepper — chopped
1/2 large seedless cucumber — chopped (about 2 cups)
1/2 cup crumbled feta — about 4 ounces
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic — minced
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.
Recipe Notes
Store leftovers in the refrigerator for up to 3 days.
Serving ideas: This salad is lovely as is, but to transform it into a main dish, try it stuffed inside pita pockets with hummus and mashed avocado or add grilled chicken and serve it over salad greens with an extra squire of lemon juice and drizzle of olive oil.
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