Chickpea Salad

By: The Food Hunter
It’s certainly hot here in Arizona this time of year; and while I love to cook dinner every night, meals that won’t heat up the house are a must for me. This refreshing Chickpea Salad takes minutes to make, requires no ovens or stoves to be turned on and is both delicious and good for you.

Although I think its perfect just the way it is you can easily improvise with additional or alternative ingredients. Maybe try it with white beans or substitute basil with mint. Anything goes and the possibilities are endless. Serve it with a side of fresh pita bread for a little more substance and enjoy!



Chickpea Salad
(printable recipe)
1 can chickpeas
1 large tomato, chopped
2 celery stalks, chopped
1 roasted bell pepper, chopped
1 cup chopped fresh parsley
1 cup chopped fresh basil
4 black or green olives, pitted and chopped
1-2 tablespoons olive oil
1 tablespoon fresh lemon juice, or more to taste
1-2 ounces feta cheese, crumbled
1/4 teaspoon pepper
1/2 teaspoon salt

1. Drain and rinse the chickpeas. Put them in a large bowl and mash them with a fork until the beans break up a bit.

2. Add the remaining ingredients and toss until everything is combined and coated in dressing. Taste and adjust the seasoning, adding lemon juice as needed. Serve right away with pita bread or refrigerate up to 2 hours.