Greek Chickpea Salad Summer (Print Version)
A colorful Greek salad combining chickpeas, fresh veggies, feta, and lemon rosemary dressing for a vibrant side.
# Ingredients:
→ Salad Ingredients
01 -
30 ounces canned chickpeas, drained, rinsed, and dried
02 -
1/4 medium red onion, thinly sliced
03 -
1 bell pepper, diced (use a mix of red, orange, and yellow if desired)
04 -
2 baby cucumbers, sliced into half moons
05 -
1 1/2 cups cherry tomatoes, halved
06 -
1/2 cup green and black olives, sliced
07 -
1/2 cup feta cheese, crumbled
08 -
Salt and fresh cracked black pepper, to taste
→ Dressing Ingredients
09 -
1/3 cup extra virgin olive oil
10 -
3 tablespoons fresh lemon juice
11 -
1 tablespoon fresh rosemary, minced
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon mustard
14 -
1/2 teaspoon honey
# Directions:
01 -
Drain, rinse, and dry the canned chickpeas on a clean kitchen towel or paper towels.
02 -
Add the chickpeas, red onion, bell pepper, cucumbers, cherry tomatoes, olives, and feta cheese to a large bowl.
03 -
Combine olive oil, lemon juice, rosemary, salt, mustard, and honey in a small food processor or whisk together vigorously until emulsified. Adjust seasoning to taste.
04 -
Toss the salad with the dressing until evenly coated. Season with additional salt and pepper to taste.
05 -
Chill the salad for at least 30 minutes before serving. Toss again before serving to redistribute the dressing.
# Notes:
01 -
If preparing the salad more than 30 minutes in advance, wait to add the tomatoes until just before serving to maintain their texture.