Mediterranean-Style Chickpea Salad
A perfect side-dish for a summer BBQ, this light and refreshing chickpea salad is nutritious, healthy, and loaded with vegetables.
For the vinaigrette:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1 clove garlic minced
- 1/2 tsp pepper
For the salad:
- 1 can chickpeas about 2 cups
- 1/2 english cucumber diced
- 1 yellow pepper diced
- 1/2 red onion finely chopped
- 1 handful cherry tomatoes chopped
- 1/2 cup feta cheese crumbled
Drain the canned chickpeas into a colander and rinse under cold water. Shake the chickpeas to remove excess water, and place in a large bowl.
Chop the cucumber, yellow pepper, red onion, cherry tomatoes. Add to the bowl with the chickpeas.
Once the dressing is made, pour it over the salad and add the crumbled feta cheese. Mix together until well coated and store in the fridge until you're ready to serve. The longer it sits, the better it tastes.
For the dressing:
In a large measuring cup, add the red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic and pepper. Whisk the dressing together until all the ingredients are well combined.
Note: I put mine in the blender and pulse a few times until the vinaigrette has thickened. It makes for a better consistency and thicker dressing.