The chickpea is pretty fantastic, cheap, easy to incorporate into salads and just so darn good. Yet another chickpea salad (I think there is at least 7 in the recipe archives) and this one is inspired by Herbivoracious. I know I have mentioned this cookbook 8 million times but it is so darn good!
This is a quick and easy meatless dinner. Great for a party or on hot days when you just don’t want to cook.
Chickpea and Roasted Red Pepper Salad
Prep Time: 15 Minutes
Keywords: no cook salad entree vegetarian
Ingredients (Serves 4)
- 2 cans chickpeas, rinsed and drained
- 1/4 red onion, finely diced
- 1 cucumber, finely diced
- 1 pint cherry tomatoes, halved
- 1 jar roasted red peppers, chopped
- 8 ounces feta
- 2 cloves garlic, finely diced
- 7-10 basil leaves, torn
- 1 lemon zested and juiced
- 1/4 cup flavored olive oil, such as Basil
- Salt/Pepper
Instructions
Add everything to a large bowl, toss with salt/pepper and serve immediately or chill for a few hours.
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Okay, I may need to break down and buy this book. Every recipe I’ve seen you and others talk about look great!
If you want to borrow mine to at least page through to make sure you would find enough things I am happy to bring it over. But I really do recommend it!