Mediterranean chickpea salad
Dimitra's Dishes · ♥ 969 likes · 28.3K views · 65 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can cans of chickpeas
Rinse and drain the canned chickpeas well and put them in a big bowl.
- 5–6 whole scallions
Slice the scallions all the way down to the ends, washing and draining them in a colander first if needed.
- ½ cup kalamata olives
- grape tomatoes
- 2 whole roasted red peppers
- pepperoncinis
Chop the olives, halve the grape tomatoes, dice the roasted red peppers and slice the pepperoncinis into the bowl.
- 1 bunch parsley
- fresh mint
- feta cheese
Finely chop the parsley leaves and the mint and add them, then a big chunk of feta.
Olives, tomatoes, peppers and herbs
- 2 cloves garlic cloves
- 2–3 tbsp white balsamic vinegar
- ½ whole lemon
- ¼–⅓ cup olive oil
- 1 tsp dried oregano
Mix the grated garlic, white balsamic vinegar, the juice of half a lemon, the olive oil and the oregano for the dressing.
Dressing and tasting the salad
- salt
- black pepper
Pour the dressing over, mix, then add a little salt and a hefty pinch of black pepper, keeping the salt light because the feta is salty.