MIDDLE EASTERN CHICKPEA SALAD RECIPE

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IKLAN PARSE


Author: Aly M. Cleary | Inspired by Ina Garten & Ottelenghi

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6
Category: Salad
Cuisine: Middle Eastern

INGREDIENTS

  • 1 15-ounce can of chickpeas, drained and rinsed
  • 1 pint of grape tomatoes, halved
  • 1 large English cucumber, seeded and diced
  • 5 scallions, diced (white and green parts)
  • 1/4 cup of fresh flat leaf parsley, minced
  • 1/4 cup of fresh mint, minced
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 3/4 cup of crumbled feta, divided


FOR THE VINAIGRETTE:

  • 1 clove of grated garlic
  • 1/2 cup of olive oil (I love using an unfiltered olive oil for this recipe)
  • Zest and Juice of 3 lemons
  • 2 teaspoons of of Gourmet Garden Basil Stir In Paste
  • 1 teaspoon of kosher sal
  • 1/2 teaspoon of freshly cracked black pepper


INSTRUCTIONS

  1. In a large bowl, toss together the cucumber, diced scallions, chickpeas, grape tomatoes, diced red and orange bell pepper, parsley, mint and a 1/2 cup of the crumbled feta.
  2. In a small bowl, whisk together the lemon zest and juice, Basil paste, and garlic.
  3. Slowly whisk in the olive oil so that everything emulsifies.
  4. Add the salt and pepper and whisk again.
  5. Pour the vinaigrette over the vegetables and chickpeas and toss to combine.
  6. Garnish with the remaining 1/4 cup of feta cheese and serve with toasted pita chips for serving.
  7. Enjoy!


Source: https://cookinginstilettos.com/middle-eastern-chickpea-salad/


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