Chickpea Salad with Lemon and Herbs
May 29, 2010
Aunt Suzy says
Now that it’s summer, I’m really focused on side and main dish salads that don’t require much or any cooking and that are fast and easy to prepare. When I saw this recipe I thought it would fit right in as either a side salad to a grill menu or as a main dish salad if I added feta cheese. Randy and I love what we call “platter salads” in the summer. The other night we served this salad on a bed of lettuce, with sliced grilled chicken breast and olives. Just add baguette and a fresh, lemony Pinot Grigio!
This recipe uses canned chickpeas with the idea that we are all busy!! The original recipe in Food and Wine has great instructions for cooking the chickpeas from dried with all kinds of savory ingredients, if you want to go that route. Since I’m always tinkering with recipes, I’ve made a few other adaptations. You can adjust quantities to your taste (of course!).
3 cans chickpeas, drained and rinsed
3 large ribs of celery, diced (about 1 1/2 cups)
1/2 large red onion, diced (about 1 1/4 cups)
2 garlic cloves, minced
Zest and juice of 1 lemon
1/2 teaspoon finely chopped fresh rosemary
2 tablespoons chopped fresh oregano (or 1/2 teaspoon dried)
2 tablespoons diced peperoncini
1/3-1/2 cup EV olive oil of good quality
3/4-1 cup chopped flat-leaf parsley
3/4 cup crumbled feta cheese (for main dish salad)
Place the chickpeas in a large bowl. Add the celery, onion, lemon zest and juice, garlic, rosemary, oregano and peperoncini. Toss to combine. Add the olive oil, parsley and salt and pepper to taste. Add the feta cheese, if using.
I love using this bowl to make salads -Margaux gave it to me for some occasion a few years ago. Also, on the left in the goofy picture is a favorite ingredient, Florida Sunshine Salt, a combination of salt, ginger, rose petals and other goodies that make for a great addition to salads and salad dressing. I highly recommend it!