Chickpea Salad

Name: Chickpea Salad
Ingredients: 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas); 3 cups coarsely chopped tomatoes (can sub halved grape tomatoes); 12 large cucumber, peeled, quartered and sliced (about 1 cup); 1 cup chopped green sweet pepper; 1 cup snipped fresh cilantro; 14 cup finely chopped onion; 14 cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon kosher salt or 34 teaspoon salt; 1 garlic clove, minced; 1 pinch cayenne; 18 teaspoon sugar; 1 (5 -8 ounce) package mixed salad greens (optional); feta cheese (optional); lemon wedge (optional)

15 ingredients

11 steps

Ingredients

1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
3 cups coarsely chopped tomatoes (can sub halved grape tomatoes)
12 large cucumber, peeled, quartered and sliced (about 1 cup)
1 cup chopped green sweet pepper
1 cup snipped fresh cilantro
14 cup finely chopped onion
14 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt or 34 teaspoon salt
1 garlic clove, minced
1 pinch cayenne
18 teaspoon sugar
1 (5 -8 ounce) package mixed salad greens (optional)
feta cheese (optional)
lemon wedge (optional)

Directions

1

In a very large bowl, combine garbanzo beans, tomatoes, cucumber, green pepper, cilantro and onion; set aside.
2

For dressing, in a screw-top jar, combine oil, vinegar, salt, garlic and sugar.
3

Cover and shake well.
4

Season to taste with additional sugar, if desired.
5

Pour dressing over vegetable mixture, tossing to coat.
6

Sprinkle over the top the feta cheese, if desired.
7

Cover and chill 4 to 24 hours.
8

Let stand at room temperature for about 15 minutes before serving.
9

Serve alone or toss with mixed greens as a light entree.
10

If desired, serve lemon wedges to squeeze over salad.
11

Makes 8 to 10 side-dish servings.