I love making and eating different kinds of salads. I recently was going through a stack of recipes that have been torn from magazines, and I came across this chickpea salad recipe that looked to be loaded with flavor, texture, color and nutrition. Plus, it’s a great way to use up some of those extra tomatoes you have been growing all summer. Since I wanted to make some really good foods for Mr. Right’s return, I made this salad one morning knowing it would be full of marinated goodness by dinner time.
(Source – unknown magazine…sorry)
2 15 ounce cans garbanzo beans (chickpeas), drained
6 roma tomatoes, (I used cherry tomatoes and halved them)
4 ounces crumbled feta cheese with tomato and basil
1/2 bell pepper, diced (I used an orange pepper)
1/4 cup fresh parsley, chopped
1/3 cup white vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
In a large bowl, combine beans, tomatoes, feta, pepper, and parsley. In a screw-top jar combine vinegar, oil, sugar, salt, pepper, and garlic. Shake to combine. Pour over salad mixture. Refrigerate a few hours before serving so that the flavors can blend.
This would be the perfect salad to fix this holiday week-end. You can fix it ahead and forget about it. It would be great served with this, and this for dessert.
Don’t forget to stop by here tomorrow for our Seasons’ Saturday Selections.