Chickpea Greek Salad

 

Ingredients

Salad

  • 6 oz dry pasta of choice (I like orzo, penne or farfalle), cooked as per instructions

  • 2 Persian cucumbers, sliced

  • 1 cup halved cherry tomatoes

  • 1 cup cooked chickpeas, drained and rinsed

  • 1/3 cup feta cheese, crumbled

  • 2-3 tbsp of red onion (½ small onion), chopped

  • 1/3 cup pitted Kalamata olives

  • ¼-½ green pepper, diced

  • ¼-½ cup fresh parsley and/or mint leaves

  • Freshly ground black pepper

Salad Dressing

  • 1.5 tablespoon red wine vinegar

  • 1 tablespoon fresh lemon juice

  • 1/4 cup olive oil

  • ½ teaspoon dried oregano

  • 1/2 teaspoon Dijon mustard

  • 1 tsp sweetener (honey or maple syrup)

  • 1 clove garlic, minced

  • ¼ teaspoon pepper

  • ¼ teaspoon sea salt

Instructions

  1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the pasta and toss it with a little olive oil, so that it doesn’t stick together.

  2. Prepare the Greek Salad Dressing in a small bowl.

  3. In a large bowl, toss together the cooked pasta, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.

  4. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat.

  5. Garnish with the remaining herbs and serve.

 
Laura NguyenComment