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Summer Salads: Chickpeaaaaas


A summer staple over here at Nefeli Nine. This chickpea salad can be adapted in a variety of ways and makes a great vegetarian main or a side dish.





INGREDIENTS

FOR THE SALAD

1 can of chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

handful of cherry tomatoes, chopped

1/2 cup chopped kalamata olives

1/2 c.

Crumbled feta


FOR THE VINAIGRETTE

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tbsp. lime juice

2 tsp mustard (I tend to use dijon)

salt and pepper to taste

2tsp dried oregano or thyme

red pepper flakes

fresh herbs of choice


DIRECTIONS

  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, tomatoes, olives, and feta.

  2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lime juice, herbs and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.

  3. Dress salad with vinaigrette just before serving.

OPTIONS

  • Add an extra grain - this works really well with freekeh or quinoa

  • Serve with avocado

  • Add sundried tomatoes

  • Toasted pine nuts are ALWAYS a good idea

  • Add as many fresh herbs as you like, I love mint, parsley and/or dill

  • Onions - not everyone loves raw onions but they make a great addition



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