Summer Chickpea Salad

Name: Summer Chickpea Salad
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups cooked chickpeas (about 250 grams); 1/2 cucumber; 10 olives; 1/2 small red onion; 10-12 cherry tomatoes; 1 red bell pepper (or Florina pepper, if available); 1/4 cup crumbled feta cheese (or to taste); 1/4 cup olive oil (60 ml); 2-3 tablespoons white vinegar (30-45 ml); 1 tablespoon lemon juice (15 ml); Salt; Black pepper; Chopped parsley (optional)

Choriatiki Bobota @cook_22204963

A tasty, refreshing summer salad with chickpeas. I used to avoid legumes, but now I've found ways to enjoy them all year round!

Choriatiki Bobota @cook_22204963

A tasty, refreshing summer salad with chickpeas. I used to avoid legumes, but now I've found ways to enjoy them all year round!

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Ingredients

20 minutes

Serves 4 servings

1 1/2 cupscooked chickpeas (about 250 grams)
1/2cucumber
10olives
1/2small red onion
10-12cherry tomatoes
1red bell pepper (or Florina pepper, if available)
1/4 cupcrumbled feta cheese (or to taste)
For the vinaigrette
1/4 cupolive oil (60 ml)
2-3 tablespoonswhite vinegar (30-45 ml)
1 tablespoonlemon juice (15 ml)
Salt
Black pepper
Chopped parsley (optional)

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Steps

20 minutes

1

Cook the chickpeas until tender. Alternatively, you can use canned cooked chickpeas.
2

Finely chop all the vegetables and the feta cheese.
3

Assemble the salad: In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, olives, and feta. Season with salt and pepper to taste.
4

Make the vinaigrette: In a jar with a lid, combine the olive oil, vinegar, lemon juice, parsley, and black pepper. Close the jar and shake until well mixed, then add salt.
Add the vinaigrette to the salad just before serving.