This Chickpea Salad is incredibly easy and tastes as good as it sounds. It’s fresh, fast, ridiculously satisfying, and built entirely on bold, Mediterranean flavors and CA GROWN produce.
Get the printable recipe: https://californiagrown.org/recipes/chickpea-salad/
INGREDIENTS
For the Red Wine Vinaigrette:
1/3 cup red wine vinegar
1/2 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried Italian seasoning
3 TBSP pickled jalapeno juice.
1/2 cup extra virgin olive oil
For the Chickpea Salad:
2 cups cherry tomatoes halved
2 cups diced Persian cucumbers
15.5 ounces chickpeas drained and rinsed 1 can
¾ cup diced green bell pepper
½ cup chopped fresh parsley
1 finely diced shallot
1/2 cup halved California ripe black olives
1/2 cup jarred drained, and diced California baby artichokes
To serve:
1/2 cup Feta crumbled
zest and juice of 1 whole lemon
1-2 TBSP minced parsley
INSTRUCTIONS
In a medium bowl, combine all of the ingredients for the red wine vinaigrette together and whisk to combine. Taste and adjust seasoning to liking.
Add all of the prepared chickpea salad ingredients to the bowl. Toss to combine.
Squeeze 1 to 2 TBSP of the lemon juice over the salad and toss the salad ingredients again one final time.
Refrigerate for at least one hour before serving.
Right before serving add the Feta, lemon zest, and extra parsley across the top of the salad. You can toss together if desired or leave as is for a beautiful presentation.
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