greek chickpea chopped salad
A bowlful of hue for rainy summer days.
Ingredients
- 6 cups chopped romaine lettuce (or green of choice)
- 1 can chickpeas, drained
- 1 cup cherry tomatoes, halved
- 2-3 Persian cucumbers, sliced
- 1 avocado, chopped
- 1/2 cup pitted kalamata olives
- 1/2 cup pepperonici, sliced
- 6 oz feta cheese, cubed or crumbled
- pickled onions and fresh herbs, to serve
Greek vinaigrette
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp peach preserves (or honey)
- 1 tsp dijon mustard
- 1 tbsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh dill, chopped
- 3 cloves garlic, minced
Instructions
- To make the dressing, shake or stir in a jar or bowl the olive oil, red wine vinegar, lemon juice, peach preserves/honey, dijon, basil, oregano, dill, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- In a very large bowl, combine the romaine, chickpeas, olives, tomatoes, feta, and cucumbers. Toss to combine.
- Transfer the salad to a serving bowl. Top with avocado slices, pickled onions, and fresh herbs. Serve with the dressing on the side.
Notes
*Pickled red onions: Thinly slice 1 medium-sized red onion and place in a jar large enough to fit the strips. Bring 1/2 cup water to just a boil. Add 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon salt to a heatproof bowl. Stir in the hot water until the granules dissolve, then pour over the onions. Cover and rest at least 30 minutes, or transfer to the fridge overnight. Onions keep well for up to 5 days.