This salad was really flavorful and tangy. We used canned chickpeas here, but I’ve always heard making them from the dried ones is so much better. I will try this someday when I have lots of time. Speaking of chickpeas, this weekend we went to Vik’s Chaat Cafe in Berkeley. If you’ve never been, you have to go and try the Cholle Bhature. It’s this big puffy thin dough thing that you dip in a chickpea curry, yummmm. Sorry, I digress.
Back to chickpea salad….Be sure and toss ingredients with dressing right before serving. Items like cucumbers can get soggy if dressed too far in advance.
Recipe adapted from allrecipes.com.
Ingredients
makes 4 servings
- 2 (15 ounce) cans garbanzo beans, drained
- 2 cucumbers, halved lengthwise and sliced
- 1/2 box of cherry tomatoes, halved
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black olives, drained and chopped
- 1/2 cup crumbled feta cheese
Dressing:
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Whisk olive oil, lemon and spices together. Toss ingredients together with dressing right before serving.
