A Salad for Summer-Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
June on the Great Plains of Nebraska, and Spring is fulfilling her promise meaning summer’s abundance of fresh vegetables are planted and green tops are pushing up through the soil yet we wait several weeks before harvest.
I’m thinking of you (and me) when I recommend Mediterranean Chickpea Salad for Buzz Savories’ June recipe. This salad tastes fresh and crisp, and offers its colorful style and light, lemony flavor for your next picnic or barbecue.
Mediterranean Chick Pea Salad rises to the top of my salad choices in June. I can buy – cucumber, red bell pepper, cherry tomatoes, and red onion. Parsley appears early in my herb garden, and a frizee of fresh parsley tops off this salad.
Mediterranean Chickpea Salad travels easily–no mayonnaise–and it retains its crunch and spark over 3 days. Make it in one bowl and refrigerate.
Serve in a large bowl. It’s beautiful!
The lemon vinaigrette dressing has become my new favorite to highlight fresh vegetables. Freshly squeezed lemon juice and Spicy Beer Mustard meld together to make a memorable salad for a picnic, barbecue, dinner and/or light lunch.
I blend the vinaigrette ingredients to form an emulsion. Use a stick blender or a food processor, although a steady whip motion with a wire whisk mixes the ingredients too.
I like the flavor and creamy consistency of the lemon vinaigrette so much that I pour nearly the entire recipe onto the Chickpea Salad. I save the remains for a smooth, salty fresh dip for cucumbers, radishes, and cauliflower.
Eat well!
Betty Anne at Buzz Savories
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A Salad for Summer-Mediterranean Chickpea Salad
What You'll Need:
- 2 15 oz. cans chickpeas/garbanzo beans these are the same bean
- 4 medium Persian cucumbers or 1/2 large cucumber large dice
- 1 medium red bell pepper diced
- ¼ cup red onion diced
- 2 cups cherry tomatoes (halved)
- 4 oz. feta cheese, crumbled
- ¼ cup parsley, finely chopped
- Lemon Vinaigrette dressing (as much as you want) use as much as you like or as little
Lemon Vinaigrette
- ⅓ cup olive oil
- ⅓ cup fresh squeezed lemon juice
- 2 Tb Spicy Beer Mustard
- 3 cloves garlic, pressed , grated or minced
- ½ tsp salt
- pepper to taste freshly ground
- 1 pinch red pepper flakes (optional)
How To Prepare:
- Combine all ingredients in a qt. jar and blend with your stick blender, blend in a food processor or blend with a wire whip until an emulsion forms