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Marinated Chickpea Salad with Tomatoes and Cucumber Recipe

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This recipe for Marinated Chickpea Salad with Tomatoes and Cucumber is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup quality olive oil
2 TBSP red wine or white wine vinegar
2 TBSP balsamic vinegar
1 large lemon (juiced)
1 clove garlic (smashed and minced) optional
1-2 tsp Italian seasoning blend
1/2 tsp salt
1/4 tsp pepper
15 oz canned chickpeas (drained and rinsed)
12 oz chopped tomatoes
5-6 oz seedless English cucumber (approx. half a large cucumber)
1/2 cup diced red onion
3-4 TBSP fresh chopped parsley to garnish
1/4-1/2 cup crumbled feta cheese (skip if vegan)
Directions:
Directions:
In a large, shallow bowl, mix together marinade by combining olive oil with vinegar, lemon juice, garlic, Italian seasoning, salt, and pepper.

Add chickpeas, tomatoes, cucumber, onion, and parsley. Allow to sit at room temperature for 30-60 minutes, stirring every so often to make sure the veggies and chickpeas are evenly coated.

If time permits and you allow it to sit for the full hour you'll be rewarded with even more flavorful goodness! You can also marinate this salad in the fridge if preferred.

Before serving, add optional feta cheese and dive in. See notes for serving suggestions.
Number Of Servings:
Number Of Servings:
6 Servings
Personal Notes:
Personal Notes:
SERVING SUGGESTIONS:


with crispy crostini or warm fluffy flatbread
as a tasty topping for hummus
tossed with chopped romaine lettuce or kale for a tasty marinated chickpea salad
swirled with pasta for a fun twist on pasta salad
straight up as the marvelous Mediterranean side dish it is

 

 

 

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