The humble chickpea has no problem being sprinkled on a bed of greens as a protein add-on, but why not let this lovely legume star in your next salad? This colorful creation comes with a Greek twist – loaded with olives, tomatoes and crumbled feta cheese – and plenty of chickpeas for a nutritious and filling side dish. Sized to serve eight, it’s perfect for potlucks or back-to-school gatherings—or you can halve the recipe to delight a smaller crowd.
Greek Garbanzo & Veggie Salad
Recipe by Cassidy Stockton for Bob’s Red Mill
3 cups dry garbanzo beans
2 cups cherry tomatoes
1 cup Greek olives, pitted
2 English cucumbers, halved and sliced
½ cup thinly sliced red onion
½ cup crumbled feta cheese
1 clove garlic, minced
1 Tbsp. red wine vinegar
6 Tbsp, olive oil
1 Tbsp. lemon juice
½ tsp. Dijon mustard
½ tsp. honey
½ tsp. garlic powder
1 Tbsp. each (fresh): oregano, basil, Italian parsley
Sea salt/black pepper, to taste
- Prepare garbanzo beans following package directions.
- In small bowl, whisk together all dressing ingredients.
- In large bowl, combine all salad ingredients except salt and pepper. Pour on dressing and mix. Season to taste with salt and pepper.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.