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Chickpea Salad

Chickpea salad tossed with homemade Italian dressing and sprinkled with parmesan cheese in a bowl with a serving spoon.
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  0 min

Ingredients

Chickpea Salad

  • 2 (15-ounces) cans chickpeas, drained and rinsed
  • 3 cups finely chopped English or Persian cucumber
  • 4 Roma tomatoes, seeded and finely chopped
  • ⅓ cup finely chopped red onion
  • ⅓ cup finely chopped flat-leaf parsley
  • ½ cup pepperoncini, thinly sliced then roughly chopped (optional)
  • 2 tablespoons freshly squeezed lemon juice, (from 2 lemons)
  • Freshly ground black pepper, to taste
  • ⅓ cup freshly shaved Parmesan or crumbled feta cheese, (optional)

Italian Dressing

  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt

Method

  1. Make the dressing. In a small bowl, combine the olive oil, vinegar, sugar, garlic powder, oregano, basil, and salt. Alternatively you can place all ingredients in a small mason jar secured with a lid and shake until combined. 
  2. In a large bowl, combine the chickpeas, cucumber, tomatoes, onion, parsley, peperoncini (if using), and lemon juice. Season to taste with pepper. Pour the dressing over the chickpea salad and toss to combine.
  3. If eating right away, mix in the Parmesan (if using) and serve. Alternatively, let the flavors mingle for a few hours covered in the refrigerator. Before serving, add the Parmesan (if using) and stir to combine.