Marinated Greek Inspired Chickpea Salad Food
MARINATED GREEK-INSPIRED CHICKPEA SALAD
This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.
Provided by Michelle Walker
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g
SIMPLE 5-MINUTE GREEK-STYLE MARINATED CHICKPEAS
Marinated chickpeas are prepared in minutes then left to allow the flavors to marry and form a match made in heaven. Pile it on a cracker, salad, sandwich, or eat as is. You can also blend it for a delicious spread.
Provided by Natalie Gregory
Categories Side
Time 10m
Number Of Ingredients 10
Steps:
- Mix everything together in a bowl and let it sit for at least 30 minutes up to overnight. The longer it sits, the better it tastes. Serve at room temperature.
GREEK CHICKPEA SALAD
Classic Mediterranean flavors are what make up this easy Greek chickpea salad with fresh veg, heart-healthy fats, and bright herbs keeping it light, lean and tangy.
Provided by Heidi
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill. Drizzle with the olive oil and vinegar then season with the kosher salt, freshly ground black pepper and sugar. Toss gently and add the rest of the feta cheese. Adjust seasoning and serve or refrigerate overnight.
Nutrition Facts : Calories 229 kcal, Carbohydrate 7 g, Protein 5 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 976 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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