I’m calling this one the almost Mediterranean chickpea salad because I didn’t include olives. If you read yesterday’s post, you know what I’m talking about!
Almost Mediterranean Chickpea Salad
Serves 8
Ingredients
- Three 15 ounce cans of chickpeas, rinsed and drained
- 2 pints of grape tomatoes, halved
- 2 cucumbers, diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Crumbled feta
Directions
Toss all ingredients together in a big bowl, serve, and enjoy!
I threw this together on the 4th of July for my family BBQ, and it was a crowd pleaser. I guess that’s not saying much considering I served it to a bunch of Greeks, but this is a delicious and healthy salad to pack for lunch, bring to a party, or eat at the beach. I’ve even enjoyed it in all three settings within the past month! The chickpeas are also a good source of protein to help you feel full and curb cravings later on.
For this salad, I used the cucumbers that I received in last week’s farm share, and everyone kept commenting on how fresh the cucumbers tasted. My uncle even said, “who knew cucumbers had a flavor!” Organic and farm fresh for the win.
If you give this one a go, I would love to know how it turns out!
–Let’s chat–
Tell me about your culinary creations for the 4th of July! Anyone make any festive treats? What are your go to ingredients for a Mediterranean salad?
No CSA recap this week because we didn’t use as much of our stash due to vacation, but I plan to double up on next week’s post for weeks 4 and 5. Tim was a gem and washed/stored all the produce properly so that it wouldn’t go bad while we were away. A handful of people have made comments about receiving too much produce through the CSA, but to me it’s really a matter of putting a little extra time and effort into planning. My advice is to plan meals that utilize multiple ingredients at a time instead of just one. I know it takes a little creativity, but it can be done! Also, just plan for an extra 20 minutes a week to ensure the greens don’t go bad with proper storing. No need to be wasteful!
This is a summer staple around our house, except I do put olives in it, and yellow pepper because I like the color. Also sometimes toss in spinach or arugula, because I always seem to have it around.
This looks amazing. You can never go wrong with a good salad! I stayed simple this Fourth of July, but love trying new things!
Yum — looks awesome (I might add olives:).
Definitely will try this! I’d love to see included in your post about storing the CSA produce. I always have trouble properly storing vegetables and I tend to throw a lot away because I get so nervous about food being bad.
This sounds delicious!! I’ve kinda been craving cucumbers lately
As far as the greens from the CSA, I typically eat the ones that have a short shelf life first and then use the heartier ones for later. For example, we got beets and kale one week and I opted to eat the lettuce and save the beets and kale until I returned from the Cape. No leaf goes uneaten in my world! Research what has a longer shelf life… turnips, potatoes, etc. There are lots of resources on-line!
Love chick peas and feta!