a Recipe by Jake Nobello
Ingredients:
2 cans (15 ounces each) canned chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped (optional)
1/3 cup feta cheese, crumbled (optional)
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Instructions:
Drain and rinse the canned chickpeas thoroughly under cold running water. This helps remove excess sodium and gives the salad a fresh taste.
In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, fresh parsley, and mint leaves (if using).
If you'd like to include feta cheese for extra creaminess and flavor, crumble it into the bowl with the other ingredients.
In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper. Adjust the seasoning to your taste.
Pour the dressing over the chickpea mixture in the large bowl. Gently toss everything together to ensure all the ingredients are coated with the dressing.
Cover the bowl with plastic wrap or a lid and refrigerate the chickpea salad for at least 30 minutes. This chilling time allows the flavors to meld together.
Once the salad has marinated and is chilled to your liking, it's ready to serve. You can garnish it with a few additional parsley leaves or mint leaves for a fresh touch.
Serve your Cold Chickpea Salad as a refreshing and nutritious side dish or enjoy it as a light and healthy meal on its own.
Jake Nobello © 2023 All rights reserved
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Easy to Do it Yourself Recipes
Non-FictionIn the pages of this cookbook, embark on a culinary journey with Jake, a passionate chef whose roots trace back to a humble farm town nestled in the serene low valleys and sandlands. This is a tale of flavors that transcend boundaries and a culinary...
