How to Make Chickpea Salad
Prepare the chickpeas and chop the parsley and bell pepper., Slice the tomatoes, green onions, and kalamata olives., Whisk the yogurt dressing., Combine the Mediterranean chickpea salad.
Step-by-Step Guide
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Step 1: Prepare the chickpeas and chop the parsley and bell pepper.
Open two 15-ounce (425 g) cans of chickpeas.
Pour the cans through a strainer to drain off the soaking liquid.
Rinse the chickpeas with fresh water and transfer the chickpeas to a serving bowl.
Chop 1/4 cup (5 g) of Italian parsley and add it to the bowl.You can also use curly parsley, but it may not have as much flavor. -
Step 2: Slice the tomatoes
Wash a bell pepper (any color), grape tomatoes, and green onions.
Slice the vegetables and add them to the serving bowl.
You'll also need to get out 12 kalamata olives and slice them in half.
Discard the olive pits and add the olive halves to the serving bowl.
Slice and add:2/3 cup (115 g) chopped bell pepper 3/4 cup (111 g) halved grape tomatoes 3 green onions, sliced , Measure all of the dressing ingredients into a small bowl and whisk them until the dressing is combined.
Or you can place all of the ingredients into a small blender or jar.
Blend or shake the dressing until the oil is emulsified.
For the dressing, you'll need to combine: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 cumin Salt and pepper, to taste , Pour the yogurt dressing over the chickpea salad in the serving bowl.
Add 1/3 cup (50 g) of crumbled feta cheese.
Use a large spoon to toss the salad, so it's evenly coated with the dressing and cheese.
Serve the salad at room temperature.Store any leftovers in an airtight container in the refrigerator. -
Step 3: green onions
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Step 4: and kalamata olives.
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Step 5: Whisk the yogurt dressing.
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Step 6: Combine the Mediterranean chickpea salad.
Detailed Guide
Open two 15-ounce (425 g) cans of chickpeas.
Pour the cans through a strainer to drain off the soaking liquid.
Rinse the chickpeas with fresh water and transfer the chickpeas to a serving bowl.
Chop 1/4 cup (5 g) of Italian parsley and add it to the bowl.You can also use curly parsley, but it may not have as much flavor.
Wash a bell pepper (any color), grape tomatoes, and green onions.
Slice the vegetables and add them to the serving bowl.
You'll also need to get out 12 kalamata olives and slice them in half.
Discard the olive pits and add the olive halves to the serving bowl.
Slice and add:2/3 cup (115 g) chopped bell pepper 3/4 cup (111 g) halved grape tomatoes 3 green onions, sliced , Measure all of the dressing ingredients into a small bowl and whisk them until the dressing is combined.
Or you can place all of the ingredients into a small blender or jar.
Blend or shake the dressing until the oil is emulsified.
For the dressing, you'll need to combine: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 cumin Salt and pepper, to taste , Pour the yogurt dressing over the chickpea salad in the serving bowl.
Add 1/3 cup (50 g) of crumbled feta cheese.
Use a large spoon to toss the salad, so it's evenly coated with the dressing and cheese.
Serve the salad at room temperature.Store any leftovers in an airtight container in the refrigerator.
About the Author
Kyle Young
Creates helpful guides on cooking to inspire and educate readers.
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