Mediterranean Chickpea Salad for Summer or Anytime
©Francois de Melogue François de Mélogue · Provencal Recipes · Salad · TasteThis Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version, so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like. Use my recipe solely as a springboard to your own creation. The salad is a perfect lunchtime meal or the perfect side dish for grilled meat or fish. It is a summertime salad that you might take on a summer picnic or even make during the winter when dreaming of the warmer days ahead.
Mediterranean Chickpea Salad
A vegetable filled salad that can be enjoyed during any time of the year!
Equipment
- 1 mixing bowls, stainless steel large
Ingredients
- 1 - 15 oz (can) chickpeas drained or 2 cups of cooked chickpeas
- 1 Tomato cut into large dice
- 1 Seedless Cucumber peeled and cut into large dice
- 1 Sweet Pepper any colour cut into large dice
- 1/2 red onion cut into small dice, see notes
- 1/4 cup parsley chopped
- 1 cup Feta Chunks
- 2 tsp fresh lemon juice
- 3 tbsp fruity olive oil see notes
- salt and pepper
- 2 tsp Sumac optional
- 1/2 cup pitted olives optional
Instructions
- Combine everything in a large bowl and let marinate together at room temperature for 30 minutes. If you make the salad and refrigerate it ahead of time, allow at least an hour for the ingredients to warm to room temperature before serving.
Notes
Red Onions: My go-to onions at home are sweet onions. I chose red onions mostly for the colour even though I find the flavour a bit sharp and acidic. To counteract that, I sauteed them in olive oil to help make them taste a bit sweeter.
Olive Oil: My favourite olive oil comes from the Moulin de Coudoux, the last fully traditional mill in the Bouches-du-Rhône. The Moulin de Coudoux, which has been operating as a cooperative since 1947, preserves the know-how transmitted from generation to generation. My absolute favourite is what is called ‘Fleur d’huile’, or flower of the oil. It is obtained during the crushing of the olives before the action of the press. The juice collected is decanted to naturally separate the oil from the water. It has a remarkable smoothness in the mouth, soft and fine with subtle aromas that are subtle and very rich.
Olive Oil: My favourite olive oil comes from the Moulin de Coudoux, the last fully traditional mill in the Bouches-du-Rhône. The Moulin de Coudoux, which has been operating as a cooperative since 1947, preserves the know-how transmitted from generation to generation. My absolute favourite is what is called ‘Fleur d’huile’, or flower of the oil. It is obtained during the crushing of the olives before the action of the press. The juice collected is decanted to naturally separate the oil from the water. It has a remarkable smoothness in the mouth, soft and fine with subtle aromas that are subtle and very rich.
Tried this recipe?Let us know how it was!
Additional Salad:
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You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
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This recipe serves 4 people as a starter or salad. Alternatively, serve as a side dish with grilled meat or fish.
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