Ever since my recent chickpea salad post I’ve been thinking about making more. I am still amazed at how delicious mashed chickpeas are. I like chickpeas but have never been a huge fan of eating them as the main component of my meal. That is until now. Seriously chickpea salad is so good! Josh shares in my excitement too, being just as surprised at how yummy these salads can be.
Here I opted to make a mediterranean styled salad. I always have typical Mediterranean ingredients on hand – capers, kalamata olives, and sun dried tomatoes. I love the salty flavor of capers and olives. As a child I would eat spoonfuls of capers. I have vivid memories of using a small espresso spoon, since it would fit in the narrow jar, eating bite after bite. For sun dried tomatoes I prefer to use oil packed. They are softer in texture and add a bit of olive oil to my recipes. Along with these three ingredients I used a bit of fresh lemon juice to add some acid and a bit of vegenaise for an extra touch of richness. You can easily omit the vegenaise though. And lastly some crumbled sheep’s milk feta cheese. I let the salad marinate in the fridge for a few hours before serving over a bed of greens, pea shoots, cucumber, and tomato. This is a perfect summer salad! Light with plenty of protein and fiber.
Mediterranean Chickpea Salad
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons capers, roughly chopped
- 2 tablespoons kalamata olives, roughly chopped
- 4 oil packed sun dried tomatoes, roughly chopped
- 1/2 lemon, juiced
- 1 tablespoon vegenaise
- 2 oz feta
- Place chickpeas in a bowl and smash using a potato masher until they have a flaky consistency. You could use a food processor for this too, just be conscious not to puree.
- Mix all ingredients, season with s&p, and chill until serving. If desired use olive oil in place of the vegenaise, I was going for a richer flavor and creamy texture.