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.
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
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
Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, tomatoes, olives, and feta.
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.
Dress salad with vinaigrette just before serving.
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