Late summer is the season of opportunity to enjoy the fruits — or vegetables and herbs — of our gardening labours with fresh and colourful salads. I make my summer chickpea salad quite often at this time of year for the chance to throw in plenty of fresh peppers and herbs from my garden. Zesty and delicious, it's always a popular choice with my husband and friends on the patio table no matter how often I put it together.
 Summer Chickpea Salad |
Recipe by Lisa Turner
Published on September 4, 2011
A zesty and refreshing Mediterranean-style chickpea salad dressed with fresh herbs — a great summer lunch or light dinner
Salad:
- 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
- 1/2 pint grape tomatoes, halved
- 1/2 yellow or orange bell pepper, seeded and chopped
- 1 or 2 jalapeños, seeded and chopped
- large handful fresh basil leaves, shredded
- small handful fresh mint leaves, finely chopped
- 4 oz (115 g) Feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and sliced
Dressing:
- juice of 1 lemon (3 tablespoons)
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt, or to taste
- fresh ground black pepper to taste
Instructions:
Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside to cool for 20 or 30 minutes. Place the chickpeas, tomatoes, peppers, herbs, Feta cheese and olives in a large salad bowl. Whisk together the dressing, pour over the salad, and gently toss. Serve cooled or at room temperature.
Makes 4 servings |
Other summer salad ideas you may enjoy:
Warm Baby Potato and Pea SaladChickpea Salad with Tamarind DressingCreamy Potato and Green Bean SaladChickpea and Tomato Salad with Chat Masala
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