Herbed Chickpea Salad Recipe #131961
Refreshing salad developed for RSC Summer 2005.
by Sheynath
10 min | 10 min prep
SERVES 4 -6
- 1 (16 ounce) can chickpeas (garbanzo beans)
- 1 medium fresh tomato, diced
- 1 green bell pepper, diced
- 3 scallions, sliced
- 2 tablespoons capers
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh mint, minced
- 1 garlic clove
- 2-3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Rinse and drain chickpeas. Place in mixing bowl.
- Add tomato, bell pepper, scallions, capers, cheese and mint.
- Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
- Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.
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5 stars