Saturday, September 1, 2012

Chickpea Salad with Feta & Oven-Dried Tomatoes

I don't know about you, but sometimes I get stuck in a rut when it comes to side dishes. Lately it seems like it's been zucchini, rice, quinoa, green salad, repeat. After having grilled chicken with a garden salad one too many times in the last few weeks, I decided I absolutely had to change it up. And so this chickpea salad was born.

It's very flavorful - and very garlicky (not a date-night food!) - and makes a nice alternative to traditional BBQ sides. To date, I've served it with grilled chicken & grilled pork tenderloin, and I've also eaten it over baby greens for lunch. Though it doesn't make a giant bowl-full, with the flavor it packs, a little goes a long way. If you're looking for an easy salad to bring to a Labor Day BBQ - look no further!

Chickpea Salad with Feta & Oven-Dried Tomatoes
(makes about 2 cups)

1 1/2 cups cooked chickpeas (about 1 15 oz. can, rinsed and drained)
1/2 cup homemade oven-dried cherry tomatoes, roughly chopped (or prepared sun-dried tomatoes)
1/2 cup fat-free feta cheese, crumbled
2 small cloves garlic, minced
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh basil
2 tsp. chopped fresh mint
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1/2 tsp. salt (or to taste)

Combine chickpeas, tomatoes, feta cheese, garlic, cilantro, basil and mint in a medium-sized bowl.
In a separate small bowl, whisk olive oil, lemon juice, vinegar and salt until blended.
Pour the oil-herb mixture over the chickpea mixture and toss to coat.
Refrigerate at least 12 hours before serving to allow flavors to develop.

Adapted from


Peggy G. said...

I needed some inspiration for what to serve at our cookout tomorrow - and I think i've just found it!

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