chickpea salad

This is a great recipe that I make fairly often. It can work as a side dish or as a light lunch. I recently brought it to a pot-luck picnic where it was a huge hit. I’ve also had good luck substituting for LF Cesar or FF red wine vinaigrette for the dressing.

1 can chickpeas, rinsed and drained
1 can artichoke hearts, quartered
1/2 c. RF feta
1/4 c. kalamata olives, pitted and chopped into rough halves
1/4 c. roasted red pepper, chopped

dressing:
1/4 c. red wine vinegar
some fresh shopped oregano
mint
cracked black pepper
thyme
1/4 c. oil

Mix spices into vinegar. Slowly add oil, while stirring.

Mix salad ingredients and dressing, coating well. Refrigerate to allow flavors to meld, and serve either chilled or at room temperature (I prefer room temp).

Serves: a lot.

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