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Mediterranean Chickpea Salad Recipe

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This recipe for Mediterranean Chickpea Salad, by , is from The Bluhm Family Cookbook 2018 Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Bluhm

Category:
Category:

Ingredients:  
Ingredients:  
SALAD:
2 15-ounce cans chickpeas, drained and rinsed
1/4 cup chopped Italian parsley
2/3 cup chopped bell pepper (mixed red, orange, yellow)
3/4 cup halved grape tomatoes
3 green onions, sliced
12 kalamata olives, halved
1/3 cup crumbled feta cheese
DRESSING:
4 tablespoons extra-virgin olive oil
2 tablespoons plain yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced
1/4 teaspoon ground cumin
salt and pepper, to taste

Directions:
Directions:
In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss.
Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
Anything Mediterranean is fine with me - wish I could visit there more often!

 

 

 

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