Mediterranean Chicpea Salad

Mediterranean Chickpea Salad

Mediterranean chickpea salad – refreshing, hearty, filling, nutritious & packed with veggies. This salad is made by tossing freshly cooked chickpeas, crunchy and colourful red and green bell peppers, flavourful olives, crisp cucumbers and creamy feta cheese. The protein and fibre rich chickpeas and the colourful veggies are then infused with the flavourful lemon-parsley vinaigrette dressing. This healthy salad can be served as an appetizer or as a main course.

This is a recipe that I adapted from a food magazine Delish. I prepared this salad exactly as mentioned by the author Mackenzie Gore with subtle changes.

Ingredients:

For the salad:

Chickpeas (cooked)2 cups
Cucumber (sliced)1/2 cup
Red bell pepper (thinly sliced)1/4 cup
Green bell pepper (thinly sliced)1/4 cup
Red onion1/2 cup
Olives1/4 cup
Feta cheese1/4 cup
Saltto taste
Freshly ground pepperto taste

For salad dressing:

Extra virgin olive oil1/2 cup
White vinegar1/4 cup
Lemon juice1 to 1 1/2 tablespoon
Fresh parsley (chopped)1 to 1 1/2 tablespoon
Crushed chillies /Red chilli flakes1/4 teaspoon
Salt to taste
Freshly ground pepperto taste

Instructions:

  • Chickpeas – Soak the chickpeas overnight in water. Next day, pressure cook the chickpeas for 3 whistles. Drain the water. Cook the chickpeas well ahead of time. If you are short of time, after cooking the chickpeas, keep it refrigerated for 1/2 to 1 hour.
  • Slice the veggies as shown in the picture.
  • To make salad: Take a large bowl, toss all the ingredients listed under ‘for the salad’ – chickpeas, cucumber, red and green bell pepper, red onion, olives and feta cheese. Add salt and freshly ground pepper.
  • To make lemon -parsley vinaigrette – Take a jar that has tightly fitted lid. Add all the ingredients listed under ‘for salad dressing’ – olive oil, vinegar, lemon juice, parsley and crushed chilli. Close the jar with the lid tightly and shake it well. Now add salt and freshly ground pepper and mix well.
  • Just before serving, dress the salad with the lemon-parsley vinaigrette.

IMG_4953

Notes:

  • If you do not have time to soak and cook the chickpeas, substitute it with canned chickpeas.
  • Add more olive oil and lemon juice if the salad is too dry.

5 comments

Leave a Reply to Jyothi Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s