Amazing Mediterranean Chickpea & Pea Salad
A refreshingly delicious chickpea and pea salad is packed with goodness. Chunks of feta cheese, olives, and sun-dried tomatoes are tossed with chickpea, peas, fresh mint, basil, and a lemon juice-red wine vinegar vinaigrette. A perfect summer salad.
Yield
4 servingsPrep
20 minCook
0 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chickpeas (garbanzo beans)
canned, and well drained |
|
| 2 | cups |
peas, frozen
steamed or boiled for a couple of minutes |
*
|
| ¼ | cup |
black olives
or any your olives you have on hand |
*
|
| ⅓ | cup |
sundried tomatoes
oil packed, drained, and sliced |
|
| ½ | cup |
feta cheese
cubed or crumbled |
|
| Dressing | |||
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
lemon juice
or to your own taste |
|
| 1 | tablespoon |
red wine vinegar
or to your own taste |
|
| ½ | teaspoon |
oregano
dried, or 1 teaspoon fresh |
|
| ¼ | cup |
mint leaves
fresh, thinly sliced |
*
|
| ¼ | cup |
basil
fresh, thinly sliced |
*
|
| 1 | clove |
garlic
freshly minced, opitonal |
|
|
salt and black pepper
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
canned, and well drained |
|
| 473 | ml |
peas, frozen
steamed or boiled for a couple of minutes |
*
|
| 59 | ml |
black olives
or any your olives you have on hand |
*
|
| 79 | ml |
sundried tomatoes
oil packed, drained, and sliced |
|
| 118 | ml |
feta cheese
cubed or crumbled |
|
| Dressing | |||
| 59 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
lemon juice
or to your own taste |
|
| 15 | ml |
red wine vinegar
or to your own taste |
|
| 2.5 | ml |
oregano
dried, or 1 teaspoon fresh |
|
| 59 | ml |
mint leaves
fresh, thinly sliced |
*
|
| 59 | ml |
basil
fresh, thinly sliced |
*
|
| 1 | clove |
garlic
freshly minced, opitonal |
|
| 0 |
salt and black pepper
to taste |
*
|
|
Directions
In a large mixing bowl, mix together all salad ingredient. Set aside.
In a mason jar, add all dressing ingredients, and shake until well blended.
Pour the dressing over the salad, and gently toss with a wooden spatula until evenly coated.
The salad can be served right away, or keep it in the refrigerator for a couple of hours to allow the flavor to marry.
Note:
Because both of the olives and feta cheese are salty, you might not need any salt at all. Or taste first, then decide whether you need to add in more salt or not.
