Get the recipe here: https://www.dimitrasdishes.com/mediterranean-chickpea-salad/

Ingredients
2 (15-oz/439g) cans chickpeas, rinsed and drained
1 English cucumber, peeled and diced
2 roasted red peppers, diced
5-6 scallions, thinly sliced
1-2 cups grape tomatoes, halved
4 oz (115g) feta cheese
1/2-1 cup Kalamata olives, pitted and chopped
a handful of fresh parsley, finely chopped
2-3 tablespoons finely chopped fresh mint leaves
2-3 peperoncini peppers, sliced (optional)
The Dressing:

1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.

Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.

Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

28 Comments

  1. Have you ever added a sliced avocado (not too mooshy) to your salad? It feels like it would belong in there quite well; add it on top just before serving, nice looking and even healthier. And thank you for this excellent recipe, I'll make it for my crew next Sunday.

  2. Thank you, thank you for understanding the function of fast forwarding and using it in your video. You understand that we neither have the time nor desire to watch you slice then dice the entire cucumber.

  3. After cutting the veggies. Turn the knife over to preserve the blade to move the veggies aside.

  4. I hate you see you using an unsafe cutting technique. The knife should stay outside the fingers.

  5. I made this to take over to my son’s house today. Was a huge hit! Thanks for the recipe!

  6. This a great recipe, I've made it 3 times already. I added a few handfuls of baby spinach and capers. Everyone loves it!❤

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