Mediterranean Chickpea Salad
I always seem to reach a point in the wintertime when my mind wanders off and imagines itself frolicking in the golden sunshine and warm breezes of summer. I gaze past the snow-covered reality of my outdoor table and wish to be eating outside again. And while it is still only January in blustery Vermont this summertime chickpea salad will give you the hope and will to live on until warmer days return.
Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like. Use my recipe solely as a springboard to your own creation.
Mediterranean Chickpea Salad, photo by Francois de Melogue
Mediterranean Chickpea Salad
PREP: 5 minutes | REST: 30 minutes | SERVES: 4
ingredients
1 - 15 ounces can chickpeas, drained or 2 cups of cooked chickpeas
1 tomato cut into large dice
1 seedless cucumber peeled and cut into large dice
1 sweet pepper (any color) cut into large dice
1/2 red onion cut into small dice (see notes)
1/4 cup chopped parsley
1 cup of Feta chunks
2 tsp fresh lemon juice
3 tbsp fruity olive oil (see notes)
salt and pepper to taste
2 teaspoons sumac (optional)
1/2 cup pitted olives (optional)
directions
Combine everything in a large bowl and let marinate together at room temperature for 30 minutes. Be sure to let sit out for an hour If you make the salad ahead of time and refrigerate.
notes
Red Onions: My go-to onions at home are sweet onions. I chose red onions mostly for the color even though I find the flavor a bit sharp and acidic. To counteract that, I sauteed them in olive oil to help make them taste a bit sweeter.
Olive Oil: My favorite olive oil comes from the Moulin de Coudoux, the last fully traditional mill in the Bouches-du-Rhône. The Moulin de Coudoux, which has been operating as a cooperative since 1947, preserves the know-how transmitted from generation to generation. My absolute favorite is what is called ‘Fleur d’huile’, or flower of the oil. It is obtained during the crushing of the olives before the action of the press. The juice collected is decanted in order to naturally separate the oil from the water. It has a remarkable smoothness in the mouth, soft and fine with subtle aromas that are subtle and very rich.
Moulin de Coudoux Olive Oil, photo by Francois de Melogue
