Chickpea Salad
A brilliant mix of Mediterranean flavors!
Ingredients
- ⅓ cup dried chickpeas or 1 15-ounce can, drained and rinsed
- 1 cup tomato chopped small
- 1 cup cucumber chopped small
- ¼ cup red onion chopped small
- ½ cup feta cheese crumbled
- 1 tablespoon oregano
- ¼ cup olive oil
- 1½ Tablespoon red wine vinegar
- zest of one lemon
- ½ lemon juiced
- ¼ cup parsley chopped small
- salt and pepper to taste
Instructions
- If using dried chickpeas, put ⅓ cup in a bowl, add at least 2 inches of water, and soak covered overnight. The next morning, drain, rinse, and place in a pan, cover with 2 inches of water and bring to a boil. Reduce heat and cook 20 minutes for a firm texture, and 35 for a softer one. This method is my preferred when I'm cooking such a small amount.A stovetop pressure cooker (or a digital pressure cooker, like an InstantPot) can also be used. If I'm cooking enough chickpeas for a few different recipes (this one, hummus, Moroccan Chicken Stew …) I'll probably opt for the pressure cooker. In my InstantPot, I use a ratio of 1 cup of soaked chickpeas to 4 cups of water, use manual, high pressure for 12-20 minutes depending on how soft I want them to be. Cook unsoaked chickpeas 35-40 minutes. You can also cook the chickpeas in a slow cooker covered with water on high for 4 hours or on low for 8 hours. This is my least favorite way to cook them.
No matter the cooking method, let them cool to room temperature before assembling the salad. - Combine all the other ingredients with the chickpeas, stir to combine, and it's ready! So simple, right? Adjust the seasonings to your tastes, et voila!
- Bon Appétit!
Notes
There's nothing wrong with using canned chickpeas rather than cooking them from dried! Try to find them in BPA-free cans and rinse them well.
Tried this recipe?Let us know how it was!