Mediterranean Chickpea Salad (Print Version)
# Ingredients:
01 -
2 cans of chickpeas (15 oz each), rinsed and drained.
02 -
12 oz jar of artichoke hearts in marinade.
03 -
1 pint of cherry tomatoes, sliced into halves.
04 -
2 small Persian cucumbers, chopped.
05 -
⅔ cup of pitted Kalamata olives, split in two.
06 -
4 scallions, finely chopped.
07 -
6 oz block of crumbled feta cheese.
08 -
2 tablespoons of fresh mint, chopped.
09 -
2 tablespoons of olive oil.
10 -
2 tablespoons of red wine vinegar.
11 -
½ teaspoon of coarse salt.
12 -
1 teaspoon of dried oregano.
13 -
¼ teaspoon of ground black pepper.
# Instructions:
01 -
Whisk together the olive oil, oregano, vinegar, salt, and pepper in a big mixing bowl until it all comes together.
02 -
Toss in the chickpeas, cucumbers, tomatoes, artichoke hearts, scallions, olives, and mint. Stir it gently until everything's coated in the dressing.
03 -
Sprinkle the feta on top, then carefully fold it in. Give it a taste, and sprinkle on a bit more salt or pepper if you like.
# Notes:
01 -
Stores well in the fridge for up to 5 days.
02 -
Serve cold or let it reach room temperature before eating.
03 -
Leave out the feta to make this vegan.