Marinated Greek Inspired Chickpea Salad Food

MARINATED GREEK-INSPIRED CHICKPEA SALAD

Marinated Greek-Inspired Chickpea Salad image

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

Ingredients

5 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
3 cloves garlic, minced
1 teaspoon cracked black pepper
½ teaspoon kosher salt
1 (16 ounce) can chickpeas, rinsed and drained
1 (10 ounce) basket cherry tomatoes, diced
1 (8 ounce) package crumbled feta cheese
1 large English cucumber, diced
1 large red bell pepper, diced
1 medium sweet red onion, diced
1 bunch fresh mint, chopped

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

Simple 5-Minute Greek-Style Marinated Chickpeas image

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

Ingredients

1 (15.5 ounce) can chickpeas, drained
2 tablespoons neutral oil (I use avocado oil)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon granulated garlic
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

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

Greek Chickpea Salad image

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

Ingredients

1 15-ounce can garbanzo beans (, rinsed and drained)
1 English cucumber (, halved and sliced into coins)
2 cups halved cherry tomatoes
3/4 cup pitted kalamata olives (, drained and halved)
1/4 cup slivered red onion
6 ounces feta cheese (, crumbled)
1/4 cup chopped fresh dill
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar (, optional)

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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