Legumes like chickpeas (also called garbanzo beans) are a main component of the Mediterranean diet. Hummus and felafel are two popular Israeli dishes that are made from chickpeas. This salad, from Paula Levine Weinstein and Julie Komerofsky Remer, is another way to enjoy this tasty, high fiber bean.
Prep Time: 10 minutes
Ingredients:
- 1 (19 oz.) can chickpeas, drained
- 1 medium tomato, seeded and diced
- 1/8 cup chopped green pepper
- 1/8 cup chopped red pepper
- 1/8 cup olives, halved
- 1/8 cup chopped fresh parsley
- 2 green onions, chopped
- 1 1/2 Tbsp. chopped fresh oregano (less if using dried)
- 1/4 cup olive oil
- 1 1/3 Tbsp. balsamic vinegar
- 1/8 tsp. salt
- dash of pepper
Preparation:
1. Combine first 8 ingredients in a bowl; toss. Set aside.
2. Combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously.
3. Pour dressing over chickpea mixture; toss.
4. Serve at room temperature. Serves 5 to 6.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously.
3. Pour dressing over chickpea mixture; toss.
4. Serve at room temperature. Serves 5 to 6.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
