mediterranean chickpea salad
We make a lot of Mediterranean inspired food in our home because both Toby and I love the flavor profiles. One of our go-to recipes is a Greek-style salsa with tomatoes, cucumbers and feta cheese.
Since chickpeas, or garbanzo beans, are used widely throughout Southern Europe, I added them to this dish to make it more substantial to transform it from a relish to a side dish.
I like this recipe, especially for warmer months, because there is no cooking involved and it is so quick and easy to make. It is a healthy and fresh accompaniment to grilled fish, lemon chicken or add to greens for a vegetarian meal.
The Recipe
Mediterranean Chickpea Salad
- 2 English (seedless) cucumbers, small dice
- 2 roma tomatoes, small dice
- 1/4 white onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 1/2 cup red or white wine vinegar (you can reduce this 1/4 cup if you don’t want it that strong)
- 1/2 cup extra virgin olive oil
- 2 tsp kosher or sea salt
- 1/2 tsp cracked black pepper
- Mix together cucumbers, tomatoes, onion, feta cheese and chickpeas.
- Pour in vinegar and olive oil.
- Add salt and black pepper. Stir and enjoy.
Cooking Tips: You can use red wine vinegar or white wine vinegar for this recipe, whichever you prefer. I usually use red wine vinegar because I have it on hand more often, but I do like white wine vinegar in this recipe a little more because it tastes more savory. You can serve the salad immediately or let it marinate for a few hours or overnight in the refrigerate for more flavor.
