Empty My Fridge
The BEST-EVER Mediterranean Chickpea Salad | Healthy & Delicious Recipe
Ingredients
- Chickpea2 cans
- Artichoke1 can
- Red onion1
- Cherry tomato½ cups
- Black olive · pitted½ cups
- Feta cheese2 tbsp
- Parsley
- Salt
- Black pepper
- Extra virgin olive oil¼ cups
- Lemon1 tbsp
- Garlic1 clove
- Oregano · dried1 tsp
- Thyme · dried½ tsp
Instructions
- Make the dressing: whisk the olive oil, lemon juice, grated garlic, oregano, thyme, a little sea salt and cracked black pepper together in a bowl, then set aside.
- Drain and rinse the chickpeas, shake off the excess water and put them in a large bowl.
- Drain and rinse the artichoke hearts, pat them dry on paper towels, cut each into 4 pieces and add them to the bowl.
- Thinly slice the red onion, halve the cherry tomatoes, thinly slice the olives and roughly chop the parsley to 1/4 cup (15 grams). Add them to the bowl with the season with salt and pepper.
- Pour in the dressing and mix gently until well combined.
- Transfer to a large serving dish and sprinkle with the feta. Serve at room temperature or chilled; it keeps for up to 3 to 4 days.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoLemonRed onionCherry tomatoChickpea
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.