Greek Chickpea Salad

By ccavaletti

Ingredients

• Basic Vinaigrette:
• 1/4 c vinegar
• 1 Tbsp Dijon mustard
• Kosher salt and freshly ground pepper
• 3/4 c extra-virgin olive oil (or 1/2 c EVOO and 1/4 c vegetable oil)
• Salad:
• 1/4 c red wine vinegar
• 1 Tbsp minced shallot
• 1/2 tsp dried oregano
• 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
• 2 c chopped Persian cucumbers
• 2 c halved cherry tomatoes
• 1/2 c halved kalamata olives
• 1/2 c crumbled feta cheese
• 1/2 c chopped basil
• 1/2 c chopped parsley
• salt and pepper

Preparation

Step 1

Make basic vinaigrette using red wine vinegar and adding the shallot and oregano.

Combine 2/3 c of the vinaigrette with the remaining ingredients. Toss well and add salt and pepper to taste.

From Food Network Magazine, June 2017