Greek Chickpea Bowl (Print)
Hearty chickpeas, crisp vegetables, tangy olives and creamy feta mixed with a bright lemon herb dressing for a perfect warm-weather treat.
# Ingredients:
→ Salad
01 -
1/2 cup black and green olives, sliced up
02 -
Salt and cracked black pepper, add to your liking
03 -
2 small cucumbers, cut into half-circle slices
04 -
1 1/2 cups cherry tomatoes, split in half
05 -
1/4 medium red onion, thinly sliced into slivers (remove the peel)
06 -
30 ounces of drained and rinsed chickpeas (pat them dry well)
07 -
1/2 cup crumbled feta cheese
08 -
1 bell pepper, chopped (pick any color like red, yellow, or orange)
→ Dressing
09 -
1 tablespoon finely chopped fresh rosemary
10 -
3 tablespoons freshly squeezed lemon juice
11 -
1/2 teaspoon mustard
12 -
1/3 cup good quality olive oil
13 -
1/2 teaspoon honey
14 -
1/2 teaspoon salt
# Steps:
01 -
Use paper towels or a clean dish towel to dry off the rinsed chickpeas after draining.
02 -
In a big mixing bowl, toss together the chickpeas, cucumber slices, onion slivers, bell pepper pieces, halved cherry tomatoes, olives, and feta cheese crumbles.
03 -
Mix lemon juice, rosemary, honey, salt, mustard, and olive oil by whisking it by hand or using a mini food processor. Taste it and tweak the seasoning as needed.
04 -
Pour the blended dressing over the salad and mix everything until it's all coated evenly. Add extra seasoning if you'd like.
05 -
Refrigerate the tossed salad for at least 30 minutes before enjoying. Give it another mix right before serving.
# Additional Notes:
01 -
If you're making it ahead of time, hold off on adding the tomatoes until you're almost ready to serve so they stay as fresh as possible.