mediterranean chickpea salad.

Can I even call this a recipe?


This is so embarrassingly easy, I’m kind of embarrassed to even tell you about it.  But apparently not too embarassed, because it’s here.  And it tastes so darn delicious.

It’s a it’s-snowing-outside-and-I’m-dreaming-of-warmer-climates type of thing. An I-whipped-this-up-while-my-daughters-pizza-was-in-the-toaster type of thing.  A tastes-even-better-the-next-day-type-of-thing.

So, obviously, it had to be shared.

I don’t even know why this tastes so good.

Okay, I do know why.

It’s the tomatoes and the cucumbers and the olives and the Greek yogurt.  And once it sits, it’s just ah-may-zinggg.  I honestly didn’t think I could like chickpeas as much as I do in this dish.  But once I took a bite, I had to take another.  And then another.  I just COULDN’T STOP.

Mediterranean flavors are probably at the top of my absolutely-freaking-love list.  Which started years ago when my mother was looking at knitting blogs. And stumbled across a blogger who also shared the occasional recipes.  I was immediately drawn to her quinoa tabbouleh and put it right on the following week’s meal plan.  It was the first time I had ever heard of the dish.  And the first time I had ever had quinoa.  It might have even been the first time I had ever had feta cheese.

I fell in love.  I couldn’t shovel it in fast enough.  The tomatoes.  The cucumbers.  The mint.

I only wish I had written down the recipe.  Because when I went back to her website, I was mortified to find that the webpage no longer existed.  And every recipe I’ve tried since then has had no comparison.

But, it did start my love affair with the Mediterranean flavors.  And for that I am extremely thankful.


Mediterranean Chickpea Salad

serves :4 (or 2 hungry individuals)

for the salad:

  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 tbsp. flat leaf parsley, chopped
  • 1/2 c. red bell pepper, chopped
  • 1/2 c. Roma tomato, chopped
  • 1/2 c. cucumber, chopped
  • 2 tbsp. black olives, sliced
  • 2 tbsp. red onion, diced
  • 2 oz. feta cheese

for the dressing:

  • 1 1/2 tsp. fresh lemon juice
  • 1 1/2 tsp. red wine vinegar
  • 1 tbsp. plain Greek yogurt

In a medium bowl, combine the chickpeas, parsley, bell pepper, tomato, cucumber, olives, red onion and feta cheese.  Toss to combine.

In a small bowl, whisk together the lemon juice, red wine vinegar and Greek yogurt.

Pour the dressing over top of the chickpea mixture and toss to coat.  Cover bowl, and refrigerate for at least 30 minutes before serving – it tastes better as it sits!



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