Fresh Chickpea Salad (Print Version)
# Ingredients:
01 -
2 cans of chickpeas (15 oz each), drained.
02 -
12 oz of marinated artichokes.
03 -
1 pint of cherry tomatoes, halved.
04 -
2 Persian cucumbers, cut into slices.
05 -
⅔ cup Kalamata olives, sliced in half.
06 -
4 scallions, thinly sliced.
07 -
2 tablespoons of fresh, chopped mint.
08 -
6 oz crumbled feta cheese.
09 -
2 tablespoons of olive oil.
10 -
2 tablespoons of red wine vinegar.
11 -
1 teaspoon oregano (dried).
12 -
½ teaspoon kosher salt.
13 -
¼ teaspoon ground black pepper.
# Instructions:
01 -
Combine the oil, vinegar, oregano, salt, and pepper in a big mixing bowl. Stir it all together until it’s blended.
02 -
Add the chickpeas, artichoke pieces, halved tomatoes, cucumber slices, olives, scallions, and mint to the bowl. Mix everything so the dressing coats it all evenly.
03 -
Gently toss in the feta. Taste it and adjust with extra salt or pepper if you think it needs more.
# Notes:
01 -
Good in the fridge for up to 5 days.
02 -
Serve cold or let it warm to room temperature.
03 -
Leave out the cheese to make this vegan.