Meditteranean Chickpea Salad
This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mediterranean chickenpea salad | |||
| 28 | ounces |
chickpeas (garbanzo beans)
drained and rinsed, 2 cans |
|
| ½ | small |
red onion
very finely minced |
|
| ¼ | cup |
kalamata olives
pitted, chopped |
*
|
| ¼ | cup |
parsley leaves
flat, chopped |
|
| 1 | each |
lemon
zest and juice |
|
| 2 | tablespoons |
olive oil, extra-virgin
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Homemade pita chips | |||
| 3 | whole |
pita bread
cut into eights and slpit |
* |
| 1 | x |
cumin
groud, to taste |
*
|
| 1 | x |
coriander
ground, to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mediterranean chickenpea salad: | |||
| 809.2 | ml/g |
chickpeas (garbanzo beans)
drained and rinsed, 2 cans |
|
| 0.5 | small |
red onion
very finely minced |
|
| 59 | ml |
kalamata olives
pitted, chopped |
*
|
| 59 | ml |
parsley leaves
flat, chopped |
|
| 1 | each |
lemon
zest and juice |
|
| 3E+1 | ml |
olive oil, extra-virgin
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Homemade pita chips: | |||
| 3 | whole |
pita bread
cut into eights and slpit |
* |
| 1 | x |
cumin
groud, to taste |
*
|
| 1 | x |
coriander
ground, to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Mediterranean Chickpea Salad:
Combine all ingredients in a bowl.
If serving as more of a dip or spread, mash it up until you get the desired consistency.
Homemade Pita Chips:
Preheat oven to 350℉ (180℃).
Toss the pita slices with the spices, to taste (remember that the cayenne pepper is very spicy, so use less than the others).
Toss with enough olive oil to coat.
Bake in the oven for about 5 minutes, or until golden and crispy.
