Chickpea Salad
By á-172745
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Ingredients
- 2 (15-oz.) can chickpeas, drained and rinsed
- 1 medium cucumber, chopped
- 1 bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/2 c. chopped kalamata olives
- 1/2 c. crumbled feta
- Kosher salt
- Freshly ground black pepper
- FOR THE LEMON PARSLEY VINAIGRETTE
- 1/2 c. extra-virgin olive oil
- 1/4 c. white wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
Details
Preparation
Step 1
In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper.
Dress salad with vinaigrette and serve.
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