The other day I found myself at the grocery without an agenda. This is a big deal considering my usual planning and obsessive list making. At least I wasn’t there on an empty stomach, or I would have left with a collection of bagged salty snacks. I knew I wanted to make a salad that didn’t involve any lettuce, but it took me two trips up and down the aisles to figure it out.
I had chickpeas on the brain, so I picked up 2 cans of garbanzo beans. The Mediterranean is always a good place for inspiration, but I couldn’t decide on a specific locale. I ended up making a chickpea Greek salad with all the traditional ingredients along with the addition of garbanzo beans, which made for a very filling spring/summer side or even a vegetarian main.
Chickpea Greek Salad
Juice of 1 lemon
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 medium cucumber, cut into 1/2-inch chunks
1 cup pitted Kalamata olives
1/4 cup crumbled feta
2 tablespoons chopped parsley
In a large bowl, whisk together the lemon juice, olive oil, salt and pepper. Add the chickpeas, tomatoes, onions, cucumbers, olives, feta and parsley. Toss to combine.