Mediterranean Chickpea Salad
A Mediterranean Chickpea Salad can take many forms, but they all have some common ingredients besides the chickpeas. English cucumber, bell pepper, red onion, tomato and parsley are the common ingredients. From there, you will find additional favorites, like feta cheese, kalamata olives, basil and more. Most versions are fairly sparse, but ours has a larger variety than most you will find, but our version also has a larger, fresher flavor.
We have 2 dressing versions for our Mediterranean Chickpea Salad, both using our Mediterranean Seasoning herb blend. The main difference is one uses red wine vinegar and the other does not. There are a couple other differences in the spices, but as with the salad versions vary on the street, there are even more dressings. But since both of ours use our Mediterranean Seasoning, the dressings are more savory than others.
4 Servings
INGREDIENTS:
Salad:
2 cans Chickpeas, drained and rinsed
¼ Cup Red Onion, Sliced thin then chopped
1 Small Green Bell Pepper, Diced
1 Small Red Bell Pepper, Diced
1 Cup English Cucumber, Diced
1 Cup Cherry Tomatoes, Halved
½ Cup Italian Parsley, Chopped
½ Cup Sliced Kalamata Olives
½ Cup Feta Cheese, Crumbled Fine
¼ Cup Basil, Cut Chiffonade Style (Long Ribbons)
Dressing Version 1:
¼ Cup Avocado Oil or Olive Oil (We like the lighter flavor of the avocado oil for this dressing)
3 Tablespoons Fresh Lemon Juice
1 Teaspoon Sheffield’s Mediterranean Seasoning
1 Teaspoon Sugar
Dressing Version 2:
¼ Cup Avocado Oil or Olive Oil (We like the lighter flavor of the avocado oil for this dressing)
2 Tablespoons Red Wine Vinegar
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Sheffield’s Mediterranean Seasoning
1 Teaspoon Sugar
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Directions:
Place all the dressing ingredients in a medium mixing bowl. Whisk well to combine. Set aside until needed.
In a large mixing, add all the salad ingredients. Toss gently to combine. Spoon in individual bowls. Drizzle a tablespoon or more over each salad. If you serve larger portions, add a slice or two of pita bread, grilled a bit, and you have a light meal.