Made by Sous Chef in the Sously app
Mediterranean Chickpea Salad with Herbs and Lemon
Two cans of chickpeas, a lot of parsley and dill, cucumber, tomato, feta, kalamata — built in one bowl in eight minutes. Lasts three days in the fridge.
Ingredients
- 2 can (15 oz each) chickpeas, drained and rinsed
- 1 english cucumber, diced small
- 2 cup cherry tomatoes, halved
- 0.5 small red onion, diced very fine
- 4 oz feta, crumbled
- 0.5 cup pitted kalamata olives, halved
- 1 cup fresh parsley, chopped
- 0.5 cup fresh dill, chopped
- 0.33 cup extra-virgin olive oil
- 0.25 cup fresh lemon juice
- 1 clove garlic, grated
- 1 tsp dried oregano
- kosher salt and black pepper
How to cook
- 1
In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, feta, olives, parsley, and dill.
- 2
In a small jar, shake together the olive oil, lemon juice, garlic, oregano, 1/2 tsp salt, and a few grinds of pepper.
- 3
Pour the dressing over the salad and toss. Taste — it usually wants more salt and another squeeze of lemon.
- 4
Let sit 10 minutes before serving so the flavors marry. Keeps 3 days covered in the fridge; it gets better on day two.
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