When I was in Israel, I cannot even explain how many chickpeas I must have consumed. Obviously there was the hummus – which was absolutely incredible. I could eat it forever! But chickpeas were also used in all sorts of other dishes – salads, stews, sauces and more. One might think that I would have gotten sick of eating chickpeas while I was over there, but I feel as though the exact opposite happened! Now that I am home, I just want to eat more chickpeas!
As I mentioned in my other post, Baked Chickpeas, chickpeas are such a great source of protein! All our meals were Kosher while in Israel so chickpeas were especially great when having a dairy based meal. What does it mean to be Kosher? I won’t completely go into all the rules because, honestly, I am not an expert! But being Kosher has to do with the preparation and consumption of certain foods. Food is categorized into one of three categories – milk, meat, or pareve. Milk and meat are not to be consumed together – however, pareve foods are considered neutral and therefore can be eaten with either milk or meat. Chickpeas fit into this category of “neutral” or pareve! Therefore, they were used in nearly all our meals – milk and meat based! There are many rules about what constitutes a meat as being kosher, but I will not go into all that now!
So what was the inspiration for this recipe? Well obviously – chickpeas. But also – feta. OH MY GOODNESS! The fresh feta was incredible. So soft and moist. I knew I wanted to try and incorporate feta as well. And there you have it, the Chickpea Feta Salad was born!
Chickpea Feta Salad
This Chickpea Feta Salad is awesome! It is so fresh and delicious – the perfect amount of salt and acid. Delicious on its own or served over greens – I cannot wait to share this recipe with friends and family in the future.
Like a lot of the recipes I share, this recipe is very versatile! You can add different vegetables, change up the vinegar, or use more/less mustard to change the flavor – the possibilities are endless.
Personally, I prefer less oil in my salads. I think less oil and give the dish a lighter, fresher taste – having said that, if you prefer a more “dressed” salad, use 1/3 cup olive oil instead of 1/4 cup.
2 cans chickpeas (garbanzo beans)
1 medium-sized cucumber, diced
6 ounces feta cheese, crumbled or diced
1/2 cup red onion, diced
1/4 cup fresh basil, minced
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar or white wine vinegar
2 tablespoons lemon juice
1 teaspoon dijon or spicy brown mustard
2 cloves garlic, minced
Salt and pepper, to taste
- Combine chickpeas, cucumber, feta, onion, and basil and a medium sized bowl – set aside.
- In a small bowl, stir remaining ingredients to create dressing.
- Pour dressing over chickpea feta mixture then gently mix to coat all ingredients with dressing.
Storage: Refrigerate in airtight container for 2-3 days.