Mediterranean Chickpea Salad
A vegetable filled salad that can be enjoyed during any time of the year!
Equipment
- 1 mixing bowl 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 Chopped Parsley
- 1 cup Feta Chunks
- 2 tsp Fresh Lemon Juice
- 3 tbsp Fruity Olive Oil see notes
- Salt and Pepper to Taste
- 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!