Mediterranean Chickpea Salad
(from kylerhea’s recipe box)
“If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.”
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.
Source: NYTimes (Martha Rose Shulman)
Serves 4 peopleCategories: beans, peppers, salads, tomatoes
Ingredients
- 2 (15-ounce) cans chick peas, drained and rinsed
- 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
- 1 small red bell pepper, chopped
- 2 medium tomatoes, diced
- 4 scallions, white and light green parts only, sliced (optional)
- 6 kalamata olives, pitted and quartered lengthwise
- 1 ounce feta cheese, crumbled
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- To make the dressing:
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
- 1 small garlic clove, minced or put through a press
- 1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
- Salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons plain low-fat or nonfat yogurt
Directions
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Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt. Toss with the chickpeas.