Chickpea Salad

 

Serves: 8

Prep Time:  20 min

Cook Time:  0 min

Calories: 263

Ingredients

Chickpea Salad

2 (15 oz) cans chickpeas (garbanzo beans) drained and rinsed

3 cups finely chopped English or Persian cucumber

2 cups finely chopped, seeded cherry or roma tomatoes

⅓ cup finely chopped red onion

⅓ cup finely chopped flat leaf parsley

½ cup peperoncini, about 8 thinly sliced then roughly chopped, optional

freshly ground black pepper, to taste

2 tablespoons freshly squeezed lemon juice

⅓ cup grated, Parmesan or crumbled feta cheese, optional (keep out for vegan version)

Italian Dressing

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon sea salt

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon granulated sugar

Method

Make the dressing: In a small bowl, combine the garlic powder, oregano, basil, salt, olive oil, vinegar and sugar whisk until combined. Alternatively you can place all ingredients in a small mason jar secured with a lid,shake until combined.

In a large bowl combine the chickpeas, cucumber, tomatoes, red onion, parsley, peperoncini, pepper and lemon juice. Pour the dressing over and mix to incorporate.

If eating right away, mix in the Parmesan or feta and serve. Alternatively you can let the flavors mingle for a few hours covered in the refrigerator. Before serving, add the cheese and give the salad a nice big stir.