Makes: 8 servings
This salad has a bright, alluring color palette, an array of shapes and textures. It satisfies all your culinary cravings. This chickpea salad is also easy to make! You can try variations on the recipe below by adding hard-boiled eggs. Substitute wheat berries or couscous for the quinoa. Substitute provolone, Muenster, farmer?s cheese or mozzarella for the feta. A quick kitchen tip, unwrap a few pieces of string cheese (mozzarella), half (or quarter) them longways and for a quick addition to any salad.
Want to make it vegan? Omit the feta and add sliced almonds or sunflower seeds.
1-15 oz. can
Chickpeas, rinsed and drained
Pitted Kalamata olives
Feta cheese, crumbled or cut into 1/2-ince cubes
Red pepper, chopped
Green pepper, chopped
Yellow pepper, chopped
1 to 2 cups
Cooked, drained and cooled quinoa (do not rinse)
Grape tomatoes, halved
1 or 2
Cucumbers, halved or quartered
Lemon juice (or red wine vinegar, if you prefer)
Salt and pepper, to taste
1. After chopping (and chopping and chopping!), combine all of the vegetables, beans, and quinoa in a large bowl.
2.In a small bowl, whisk olive oil, lemon juice, minced garlic, and oregano. Stir into the salad and toss to combine.
3. Add salt and pepper to taste.
4. Lightly toss in the feta cheese.
5. Refrigerate for at least an hour before serving.