Greek Chickpea Salad

Greek Chickpea Salad

In Georgia we are lucky enough to enjoy all four seasons.  I love the holidays that come with winter and the occasional snow, the beautiful flowers of spring and the perfect temperatures, the barefoot and beach days of summer along with the fresh garden produce, and the crisp air, apples, and beauty of fall.  It never fails, when a new season starts to come around I’m more than ready for the change.  In my lifetime, I have lived several places throughout Georgia and even in Florida for a few years.  I love the south and there is no place I would rather be!

The warm days that we had recently have me longing for summer!  I’m ready to pack up the sweaters and boots and pull out the shorts and flip-flops.  Along with the clothing changes I’m also ready for the menu changes.  Salad weather is just around the corner, but I couldn’t wait!  I made this wonderful Greek Chickpea Salad for my family to enjoy over the weekend.  It’s easy and versatile and full of wonderful flavor!  This recipe is really just a guide because you can use the ingredients that you and your family enjoy.  I like cucumbers in my salad but my mother-in-law prefers artichokes, so mix it up and have fun with it.  This is best made a few hours before serving.

Greek Chickpea Salad
 
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Ingredients
  • 2 (15-oz.) cans chickpeas, drained and rinsed
  • 1 tbsp. chopped fresh parsley or mint
  • ¾ c. chopped bell pepper
  • ½ pint halved grape tomatoes
  • ¼ c. red onion, chopped
  • ¼ c. halved kalamata olives
  • ½ cucumber, seeded and chopped
  • ½ c. feta, cubed or crumbled
  • 15-oz. can artichokes, drained
  • Dressing:
  • 3 tbsp. plain yogurt
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. white balsamic vinegar
  • 1 garlic clove, minced
  • ¼ tsp. ground cumin
  • salt and pepper, to taste
  • pinch of granulated sugar
  • 6 tbsp. extra virgin olive oil
Instructions
  1. Combine chickpeas, parsley, bell pepper, grape tomatoes, onion, olives, cucumber, feta and artichokes in a large bowl.
  2. In a separate bowl mix yogurt, lemon juice, vinegar, minced garlic, cumin, salt, pepper, and sugar together with a whisk. Add olive oil in a slow, steady stream, whisking constantly until well incorporated.
  3. Pour dressing over vegetables and toss to coat. Store in the refrigerator for several hours before serving. Serve chilled or at room temperature.
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