A Generous Table

This has been my go-to meal all summer!  Fresh veggies from the garden, hearty chickpeas and crumbly creamy feta – what’s not to love?

Mediterranean Chickpea Salad

• 2 Tablespoons  good quality extra virgin olive oil – something fresh and herbaceous!  (I frequently use O&Co’s Mint Olive Oil)
• 1 Tablespoon O&Co White Balsamic with Oregano (my preference), or any good quality white balsamic/wine vinegar handy
• 1 can chickpeas (garbanzo beans), drained
• 1 large cucumber, (peeled if waxed) chopped
• 2 cups cherry tomatoes, halved or 1-2 large tomatoes, diced
• 1 bunch radishes, sliced thinly
• 3 scallions/green onions, sliced (include the deep green part) or 1/2 small red onion, thinly sliced
• 2 Tbs (or more!) chopped fresh Italian parsley
• 4 oz Feta, crumbled
• 1 Tbs  basil or mint, sliced thinly (optional)
• Salt and Pepper, to taste

In a large bowl, whisk together oil and vinegar.  Normally, you would season the vinaigrette at this point, but since the feta and chickpeas will vary in saltiness, wait until the end.  Add remaining ingredients to bowl (except salt and pepper) and toss to combine.  Taste the salad, then season with salt and pepper as needed.  Don’t be afraid to toss in a little more olive oil or vinegar if the chickpeas or veggies are blah tasting!  Serves 4 as a main, 6-8 as a side or starter.  Keeps up to 2 days, refrigerated (will get more liquidy the longer it sits).

Variations:

This salad is great for improvising – add different herbs, use different beans, add cooked shrimp or chicken, even croutons, to make it heartier.  It’s also a great filling for pitas.