A Salad for Summer-Mediterranean Chickpea Salad
Mediterranean Chickpea salad tastes bright, light and savory. This salad travels well and compliments everything barbecued - hamburgers, spareribs, steaks, chicken, brats... Serve the Mediterranian Salad with an earthy brown bread and a slice of cheese for a light supper or lunch.
Servings 8
Ingredients
- 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)
Instructions
- 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