Erin's Chickpea Salad

I've been holding on to this recipe for awhile and I am so glad that Erin shared it with me. This is a fresh and very healthy side dish that could jazz up any number of simple entrées. And aside from a bit of chopping, it's incredibly easy to whip up.

[Cook: -- / Prep: 15-20min]


- 1 onion
- 1 cucumber
- 2 tomatoes
- 1/2 large red, orange or yellow bell pepper
- 1 can chickpeas (about 8-10oz)
- dash each of salt and pepper
- 1 Tbs olive oil

  1. Rinse and drain the chickpeas.
  2. Chop the onion, cucumber, tomatoes and bell pepper.
  3. Mix all ingredients in a large bowl and stir until evenly mixed and coated with the olive oil.
  4. Ready to eat!
[Serves 2]

  • For this sort of dish, the proportions are completely up to you. Plus, with vegetables always varying in size, the proportions listed above are just a really rough guide.
  • Similarly, you need not stop at these veggies alone. Especially for the vegetarians out there, you can expand this dish into a small meal with the addition of other classic Greek ingredients like feta cheese and olives.
  • This recipe yields quite a bit of food, so I served it as both the meal's carbohydrate and veggie portion...and the whole amount disappeared.  

Suggested Entrées
  • Grilled chicken with lemon juice and oregano yogurt sauce.
  • Spicy or curried chicken, fish, lamb or mutton.
  • Rani's Greek Chicken Kabobs

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