This bright-tasting chickpea salad is a twist on a traditional Lebanese vegetable salad. It has big flavors and takes little effort to prepare, great for weeknights. The salad can be served right away, but is at its best when the chickpeas are allowed to absorb some of the dressing and all the flavors meld. Serve it with grilled chicken, pork, halibut, swordfish, or shrimp. This tasty recipe was created by cookbook author Diane Morgan.
1/3 cup extra-virgin olive oil
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 large clove garlic, minced
1 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 (15 or 16 oz.) cans chickpeas, rinsed and drained
1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved
1 pint cherry tomatoes, halved
1 cup loosely packed chopped fresh parsley
1 cup (4 oz.) crumbled feta cheese
In a small bowl, whisk together olive oil, lemon peel, lemon juice, garlic, salt, pepper and cayenne pepper.
In a large bowl, combine the chickpeas, olives, tomatoes, parsley and feta cheese.
Add oil mixture; mix well.
Let stand at room temperature 30 minutes or cover and refrigerate until ready to serve (up to 2 days).
Remove from refrigerator 30 minutes before serving.
